Swordfish Veracruz With Chorizo Risotto
Recipe courtesy of Jason Miranda, Executive Chef, The Pelican Yacht Club (Fort Pierce, Fla.)
Ingredients
- Swordfish
- swordfish steaks - 4 ea., 7 oz.
- shrimp - 1 lb., peeled and deveined
- olive oil - 2 Tbsp.
- salt - to taste
- pepper - to taste, freshly ground
- olive oil - 2 Tbsp.
- onion - 1 ea., large, finely sliced
- garlic - 2 cloves, finely chopped
- dry white wine - 1/4 cup
- heirloom grape tomatoes - 1 cup
- green kalamata olives - 1/4 cup, pitted and chopped
- green and red pepper - 1 ea., julienned
- sugar - 1/2 tsp.
- fresh thyme - 2 sprigs
- Chorizo Risotto
- arborio rice - 1 1/2 cups
- olive oil - to taste
- Spanish chorizo - 1 lb., sliced
- onion - 1 ea., large, diced
- garlic - 3 cloves, minced
- thyme leaves - 4 sprigs
- dry white wine - 1/2 cup
- chicken stock - 5 cups
- saffron threads - 1/2 tsp.
- kosher salt - to taste
- smoked Spanish paprika - 1 Tbsp.
- crushed red pepper - 1/2 tsp.
- queso fresco - 1 cup, grated
- Yellow Coral Tuile
- water - 90 gms.
- flour - 10 gms.
- oil - tsp.
- yellow food coloring
Instructions
- Heat olive oil in a sauté pan over medium-high heat. Sear fish on both sides, 2 minutes each.
- Remove from pan set aside. Add onions and garlic, and cook until onions are translucent.
- Add wine and reduce.
- Add tomatoes, green and kalamata olives, capers and peppers, sugar and thyme, and bring to a boil. Fold in shrimp cook until thickened.
- Reduce heat, and add the seared fish. Cook for 2 minutes.
Procedure for the Chorizo Risotto
- Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chorizo and cook 3-5 minutes, or until slightly crisped and rendered. Remove from heat.
- Place a pot over medium heat. Add two tablespoons olive oil and the diced onions and thyme. Add the garlic and cook just until fragrant. Add the rice and stir to coat in the oil and onions. Cook 2 minutes.
- Add the wine and let simmer until completely absorbed.
- In a separate pot, combine the broth, saffron, paprika, red pepper, and 3 teaspoons of kosher salt, and bring to a gentle simmer.
- Add the seasoned hot stock to the rice, 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. Adjust heat so the rice stays at a low simmer.
- Once all the broth has been added and the rice is creamy and just barely tender, remove from heat. Add the chorizo with any fat in the pan and stir into the rice. Add the cheese and stir in until melted. Taste and adjust seasoning with more salt as needed.
Procedure for the Yellow Coral Tuile
- Mix ingredients together to form thin batter. Place in a container that’s easy to pour from.
- In a small nonstick pan, add a good amount of oil to cover the base of the pan.
- Pour in a small amount of batter. The mixture will fry and separate and begin to look like lace. They are done when the oil stops bubbling.
- Remove and place on paper towel to absorb excess grease.
- Lastly, to plate up, place the chorizo risotto down on center of plate, then place fish on top. Spoon over the pan sauce and place shrimp on the Veracruz. Place tuile in center of swordfish and shrimp.
