H2O in Smithtown specializes in serving the freshest seafood, straight from our local waters. With flavorful, steak-like meat, swordfish can stand on its own. Chef James McDevitt, of the Bohlsen Restaurant Group gives swordfish just enough attention to make this a truly special dish.
Hazelnut Parmesan Crusted Swordfish
Courtesy of H2O Seafood and Sushi, Smithtown
Recipe by James McDevitt, corporate chef, Bohlsen Restaurant Group
Ingredients:
8 ounces swordfish
2 teaspoon Dijon mustard
2 tablespoon hazelnut Parmesan crust (see recipe below)
⅓ cup Israeli couscous
1 teaspoon truffle oil
1 tablespoon clam juice
1 tablespoon sun dried tomatoes
1 teaspoon butter
2 ounces lemongrass beurre blanc (see recipe below)
Season the fish with salt and pepper. Sear one side of the fish. Place raw side down on a buttered sizzle pan or oven-ready frying pan. Spread fish with the mustard and sprinkle with hazelnut crust. Bake until done. In a separate pan add the truffle oil, butter, clam juice and sun dried tomatoes. Bring to a simmer and add couscous. Toss to coat and season as needed. Lay the couscous down on the center of the plate. Spoon the sauce around and lay the fish on top. Serve.
Lemongrass Beurre Blanc
Yield — 1 quart
Ingredients:
2 tablespoon lemon zest
½ cup lemongrass, chopped
1 bunch thyme
2 bay leaves
1 tablespoon white peppercorns
1 cup shallots, sliced thick
1 quart white wine
2 pounds butter
In a medium saucepot, add all ingredients except butter. Reduce all slowly to a syrup consistency. Strain and return to the pot. Whisk in the butter until emulsified. Hold warm to plate.
Hazelnut Parmesan Crust
Yield — 1 quart
Ingredients:
2½ cup panko bread crumbs
⅓ cup chives, chopped
½ cup hazelnuts
2 tablespoon truffle oil
½ cup Parmesan cheese, grated
¼ cup garlic, minced
In a food processor, blend panko, chives, hazelnuts and truffle oil until finely ground. Add the Parmesan and garlic to this mixture. Blend a bit more.
