Andouille Crusted Swordfish with Sweet Potato Puree and Brussels Sprouts
Courtesy of Chef Rob Benson, Alice's Gulf Coast Cuisine
Andouille Crusted Swordfish
• 1 link andouille sausage, diced and browned (reserve the fat that renders from the sausage while browning)
• 1 cup panko breadcrumbs
• 1 6-oz. portion fresh swordfish
Put browned andouille and panko in a blender and blend until well ground. Season fish on both sides with salt and pepper and press crust onto both sides of the fish.
Sweet Potato Puree
• 2 medium sweet potatoes
• 2 cups chicken stock
• Salt and pepper
Peel and dice sweet potatoes. Boil until tender in chicken stock. Reserve the stock. Add sweet potatoes and a little of the stock to the blender and puree until smooth. Adjust seasoning with salt and pepper.
Roasted Brussels Sprouts
• 1 cup brussels sprouts, trimmed and halved
• Reserved fat from andouille
• 2 tbsp. red wine vinegar
• Salt and pepper
Saute Brussels sprouts in rendered andouille fat until they start to lightly caramelize. Deglaze pan with vinegar and continue to cook until caramelized and tender. Adjust seasoning with salt and pepper.
Parmesan Puree
• 1/4 cup mashed potatoes
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
In a small saucepan, simmer the ingredients and mix until smooth with an immersion blender.
Cook swordfish in a saute pan on medium heat with a tablespoon of butter. Cook 5 to 6 minutes before flipping over. Cooking time will depend on the thickness of the fish. Cook for another 5 to 6 minutes and remove from heat. Keep warm.
Spoon some of the sweet potato puree on a plate. Put small dollops of Parmesan puree on the plate and arrange the roasted Brussels sprouts around. Top with andouille crusted fish and enjoy.
“With all the dietary restrictions nowadays, you could certainly substitute some of these ingredients to better fit your preferences. If gluten is an issue, gluten free panko is available at many supermarkets. Don’t like swordfish?
Try substituting cobia, grouper or redfish. Don’t eat dairy? You could omit the Parmesan cheese puree. If you don’t eat sausage, substitute the andouille for some fresh chopped herbs when you make the crust. Roasted potatoes or risotto would be ideal replacements for the sweet potato puree. ”
— Chef Rob Benson
Pear & Fig Ricotta Dip
Courtesy of Chef George and Luba Lazi, owners of George Bistro + Bar
Ingredients
• 1 D’Anjou pear
• 2 cups water
• 2 cups brown sugar
• 8 oz. ricotta cheese
• 2 tbsp. heavy cream
• 1/2 tbsp. lemon juice
• 1/2 lemon zest
• 1/2 tsp. salt
• 8 oz. pumpkin seeds
• 1 /4 tbsp. dark chili powder
• 1 /4 tbsp. Chinese five spice powder
• 1/8 tsp. cayenne pepper
• 2 tbsp. dried white Turkish figs, diced medium
• 2 tsp. honey
• 20 pieces fresh thyme
• Nutmeg, whole or ground
• Arbequina olive oil
• Bread (ciabatta, sourdough or baguette)
In a small saucepan, combine water and brown sugar. Bring to a boil, mixing to dissolve sugar. Peel, deseed and quarter the pear and add to the boiling mixture. Reduce heat slightly, and simmer until fork tender. Remove pears from sauce (keep sugar water for the toasted pumpkin seeds). Refrigerate pears until cool.
Combine ricotta, heavy cream, lemon juice, lemon zest and salt into a mixing bowl. Using a whisk or mixer, mix until well incorporated. Refrigerate until chilled.
Toast pumpkin seeds in a saute pan over medium heat. Add Chinese five spice, cayenne and dark chili powder. Deglaze the pan using liquid from the poached pears.
Season with salt and transfer to a sheet tray. Toast spiced pumpkin seeds in the oven for 3 minutes at 400 degrees. Allow to cool.
In a small serving dish, spoon in the whipped ricotta mixture. Layer on 2 tablespoons of medium diced poached pears, 2 teaspoons of spiced pumpkin seeds and medium-diced figs. Garnish with a drizzle of honey and pieces of picked thyme. Using a microplane and whole nutmeg (or ground nutmeg spice), lightly dust and then finish with a drizzle of arbequina olive oil.
Serve with toasted bread slices. Yields approximately 2 servings (1 serving pictured).
*George Bistro + Bar notes that you may make several substitutions for dietary restrictions such as premade alternative ricotta (like Kite Hill) or a homemade alternative ricotta for dairy and endives or bell peppers as gluten free substitutes for the bread.
