Seared Swordfish with Pumpkin Curry and Mushroom Farro Risotto
I made this dish at work the other day for the CEO of United Health Care Group. With help I created a menu for him to choose from and this dish was chosen. I had made a shrimp pumpkin curry dish at home and it was spicy and creamy so I wanted to incorporate this sauce to compliment the slight sweetness of swordfish, and it had a meaty enough texture to stand out on the dish along with the earthiness of the farro risotto.
Swordfish
Ingredients
- 1 lb. swordfish, skin on
- 2 tbsp. olive oil
- Salt and black pepper
Directions
Preheat oven to 350 degrees F. Heat a sauté pan to medium high heat with oil. Season both sides of the swordfish with the salt and pepper. When the oil is hot enough place the swordfish skin side down for 2-3 minutes until crispy. Flip it over and sear until flesh is a beautiful golden brown for 3-4 minutes on each side. Finish in the oven for about 5 minutes until done in the middle and firm.
Mushroom Farro Risotto
Ingredients
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/2 cup yellow onion, peeled and small diced
- 3 garlic cloves, peeled, minced
- 2 cups mushrooms, sliced
- 2 cups farro
- 1 qt. chicken stock
- ½ cup grated parmesan cheese
- Season with salt and black pepper
Directions
In a small sauce pan start by heating up the chicken stock over medium heat to slow boil. Then in a separate sauce pan heat oil and butter together until melted. Add the onions and garlic and cook until translucent, and then add the mushrooms and cook until tender. Add the farro and then slowly start adding the hot chicken stock, one ladle full at a time. Continue adding the stock until the farro gets tender and cooked through about 20-25 minutes and it becomes slightly creamy. It won’t get quite as creamy like the traditional Arborio rice risotto but it will slightly. Add the parmesan and season with salt and pepper. Keep warm and set aside.
Pumpkin Curry
Ingredients
- 2 tbsp. olive oil
- ½ cup yellow onion, peeled and small diced
- 4 garlic cloves, peeled and minced
- ½ inch ginger, peeled and minced
- 1 (15 oz.) can coconut milk
- 1 cup pumpkin puree
- ¾ cup Madras red curry paste
- 1 lime zest and juice
Directions
In a small sauce pan heat to medium high, add the olive oil, onion, garlic, and ginger. Cook until all is translucent. Then add the coconut milk, pumpkin puree, curry paste, and lime juice and zest. Whisk all the ingredients together and heat until all combined and warm. Season it with salt and pepper.
Fennel Dill Gremolata
Ingredients
- ½ bulb fennel, minced
- 1 tbsp. garlic, peeled and minced
- 1 lemon zest
- 2 tbsp. dill, minced
- 1 tbsp. parsley, minced
Directions
Combine all into a small bowl.
Time to Plate!! Spoon the farro risotto onto the bottom of the plate, pour over the pumpkin curry and top with that fabulous swordfish and garnish with the fennel dill gremolata. Enjoy immediately!
