A Case for Gently Cooked Swordfish

By

Caroline Hatchett
Megan Swann
Steamed Swordfish, Green Almonds, Green Garlic Broth, Morels, Sourdough Bread, and Smoked Almond Butter
Steamed Swordfish, Green Almonds, Green Garlic Broth, Morels, Sourdough Bread, and Smoked Almond Butter

Getting creative with a swordfish steak is a challenge when the grill looms (temptingly) nearby. But the promise of a hard char wasn’t enough for Rising Star Chef Sarah Rinkavage of Chicago’s Lula Cafe. “I had only grilled or hard-cooked swordfish, and I wanted to do something gentler,” she says. Rinkavage found her solution and inspiration in Bagnara, a coastal Calabrian town that traditionally steams its swordfish.

Ideal for quick pick-up, Rinkavage slices the swordfish into 1-inch fillets, sets them in a perforated hotel pan (set over a stock, citrus, and green garlic bath), and steams them. After just three minutes, you can eat the soft, delicate flesh with a spoon. This spring she paired the swordfish with a miso glaze, green almonds, green garlic broth, morels, and house sourdough bread, slathered with smoked almond butter—a wholly modern dish inspired by simple, traditional Italian cooking.

 

 

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