Steak of the Sea

Directions Print

1. Season the swordfish with salt and pepper and grill for 2-3 minutes on each side or until it reaches 130 degrees internal temperature. Let rest for 5 minutes before serving.
2. To prepare the port wine demi glace, reduce 1 c. of port Wine with a sprig of rosemary, oregano, and thyme for 1/3rd. Add 1 oz. mi glace concentrate, strain and reserve warm.
3. Season with shishito, salt, pepper and olive oil. Char on the grill for 3 minutes on high, turning around.
4. Steam golden beet for 35-40 minutes until fork tender. Chill, cut and char on a hot cast-iron pan. Season with salt and pepper.
5. To make gremolata, chop oregano, thyme, rosemary, and arugula and combine with olive oil, lemon zest, lemon juice, salt and pepper.
6. Caramelize 1/2 of the shallots in olive oil for 20 minutes. Season with salt and pepper.
7. Slice the shallots on a mandolin. Toss in corn starch and fry for 5 minutes or until crispy. Drain, season and keep remaining covered at room temperature until serving.