Grilled Block Island Swordfish, with Stroganoff of Carrots, Mushrooms, and Sour Cream
(From Executive Chef Regan Reik at Pier W restaurant in Cleveland, OH:

(4) 6 oz swordfish steaks
1 tbsp kosher salt
1 tsp ground black pepper
2 oz olive oil
4 oz seasonal mushrooms, washed
1 tbsp whole unsalted butter
8 oz freshly juiced carrots
1 tbsp sour cream
1 tbsp whole unsalted butter
2 Idaho potatoes, cut into 2” batons, and blanched
1 tbsp fresh chopped parsley
Kosher salt and ground black pepper for seasoning

1. Preheat grill to medium high heat. Season the swordfish steaks with salt and pepper, and then dredge with the olive oil to prevent sticking on the grill.

2. Place the steaks on the heated grill and cook about 7 minutes per side to achieve medium doneness. You can tell that the fish is done when the flesh gives just a little with gentle pressure from the top.

3. Meanwhile, heat the carrot juice in a medium saucepan, and whisk in the sour cream, and 1 tbsp of the whole unsalted butter. Set aside.

4. Heat a small sauté pan over the stovetop on medium heat, with the remaining whole butter, and then add the mushrooms, the potatoes, and the chopped parsley. Toss gently as you heat thoroughly, and season with a little salt and pepper. Set aside, and keep warm.

5. To plate, divide the carrot/sour cream mixture between the 4 plates, placing it in the center. Top the mixture with mushrooms and potatoes, then finish with the swordfish. Garnish with a little extra virgin oil and lemon if desired. Bon Appetit!

Yield: 4 servings

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