Tomorrow at noon I’m presenting a healthy lunch dish at the 2014 Miami Fine Food, Beverage and Chocolate Show in Pinecrest Gardens.
Early this morning I headed to the Coral Gables Farmers Market outside the City Hall to purchase my organic ingredients.
Attached you’ll find the recipe of my dish.
Fennel and Citrus Cured Florida Swordfish, Salad of Radish, Cucumber, Shallots and Dill, Orange Vinaigrette
Recipe By: Remo Maute
Serving Size: 8
1 1/2 pounds Wild Cought Florida Swordfish Steak, skin removed
1 tablespoon Fennel Seeds
1 tablespoon Coriander Seeds
1 tablespoon Black Peppercorns
1 Fennel Stalks and Leaves from
1 Organic Orange Zest of
1 Organic Lemon Zest and Juice of
1/4 cup Light Brown Sugar
1/2 cup Granulated Sugar
3/4 cup Kosher Salt
2 Shallots, peeled
2 tbsp Red Vine Vinegar
1 teaspoon Granulated Sugar
1 teaspoon Sea Salt
Fresh Ground Black Pepper
2 medium Fennel Bulb, washed and trimmed
10 Radishes, washed and trimmed
1 large English Cucumber, washed
2 Oranges, washed
1/2 bunch Dill Sprigs, rinsed and dried on paper towel
1 handful Baby Arugula, rinsed and dried on paper towel
3/4 cup Reserved Orange Juice
2 tablespoons Champagne Vinegar
1 tablespoon Dijon Mustard
4 tablespoons Extra Virgin Olive Oil
to taste Salt and Pepper
In a dry pan toast the fennel seeds, coriander seeds and black peppercorns until fragrant. Let cool slightly and crush with a mortar and pestle. Thinly slice the fennel stalks and mince the fronds. In a medium bowl combine the crushed spices, fennel, orange zest, lemon zest and juice, light brown sugar, sugar and kosher salt.
Take a medium Zip Log bag and sprinkle half of the cure inside the flat bag. Place the swordfish steak on top and cover with remaining cure. Push out as much air as possible and seal the bag. Place in the fridge and let cure for 10-12 hours, flipping the bag once or twice.
Remove the swordfish from the cure and rinse under cold water. Pat dry with paper towel and reserve until use.
Tightly sealed with plastic wrap, the fish lasts up to 2 weeks in the fridge.
Cut the shallots in half lengthwise and remove the 2-3 layers from the core. Cut in small strips and place in a bowl. Pour the vinegar on top and mix together with the sugar, some salt and pepper. Keep in the fridge for about 30 min.
Cut the fennel in half lengthwise. Remove the outside layer if necessary and the core.
With a mandolin slice the fennel lengthwise as thin as possible. Slice the radishes and cucumber in very thin rounds. Place the vegetables in a large bowl with cold water and some ice cubes for about 15 min. This will crisp the vegetables.
Peel the skin off the oranges and cut out the segments, any seeds removed. Juice the remaining flesh into a bowl and reserve.
Drain the shaved vegetables. Mix with the pickled shallots including the orange segments, dill sprigs and baby arugula in a large mixing bowl.
Plastic mandolins from the Asia market are much cheaper and easier to maintain than the classic stainless steel ones.
In a small sauce pan reduce the orange juice to half. Let cool. In a small bowl combine the champagne vinegar, dijon mustard and reduced orange juice. Whisk in olive oil until smooth and season with salt and pepper.
Slice the swordfish sashimi style and arrange on a plate. Garnish with the vegetable salad and drizzle the vinaigrette over and around the salad