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Wednesday, January 18, 2017

SWORDFISH WITH CIDER VINAIGRETTE AND AN APPLE- ENDIVE SLAW







The crisp texture of this apple and endive slaw atop a piece of simply grilled
swordfi sh is an exercise in elegance.

1⁄4 cup cider vinegar
1 tablespoon minced shallots
2 teaspoons honey
1⁄2 teaspoon minced garlic
1⁄2 teaspoon Dijon mustard
1⁄2 cup extra- virgin olive oil
11⁄4 teaspoons salt
11⁄4 teaspoons freshly ground white pepper
2 heads Belgian endive, spears separated and julienned (about 3 cups)
1 Golden Delicious or Fuji apple, cored and julienned
1⁄2 cup toasted and roughly chopped hazelnuts
1⁄3 cup thinly sliced celery
1⁄4 cup roughly chopped fresh parsley
2 tablespoons fresh tarragon leaves
1⁄2 teaspoon freshly ground black pepper
Six 6- ounce swordfi sh steaks
2 tablespoons olive oil
2 teaspoons kosher salt

1. Combine the vinegar, shallots, honey, garlic, and mustard in a medium bowl, and whisk well to
combine. Then, while whisking constantly, slowly drizzle in the extra-virgin olive oil to form a lightly emulsifi ed vinaigrette. Season the vinaigrette with 1⁄2 teaspoon of the salt and 1 ⁄4 teaspoon of the white pepper. Set it aside.
2. In another medium bowl, combine the endive, apple, hazelnuts, celery, parsley, tarragon, the remaining
3⁄4 teaspoon salt, the black pepper, and 6 tablespoons of the vinaigrette. Toss the ingredients well,
and set the slaw aside.
3. Preheat a grill to medium- high, and oil the grate.
4. Rub the swordfi sh steaks with the olive oil, and season them with the kosher salt and the remaining 1 teaspoon white pepper. Place the swordfi sh on the grill and cook for 21 ⁄2 minutes. Rotate the fi sh 90 degrees and cook for an additional 21 ⁄2 minutes. Turn the fish over and cook for 2 to 4 minutes, or until it is just cooked through. Transfer the swordfi sh to a platter, and spoon the apple- endive slaw over the top. Drizzle the remaining vinaigrette around the fi sh, and serve immediately.

6 servings

Emeril at the Grill.pdf

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