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Grilled Swordfish with Bamboo Rice Risotto

25 March 2016 |
Grilled Swordfish with Bamboo Rice Risotto

Swordfish steaks have great flavor and grill up quickly, making them the perfect lean substitute for a dedicated "steak lover."

This recipe for grilled swordfish with bamboo rice "risotto", shisito peppers, yuzu glaze and shiitake relish may sound complicated, but is anything but. Follow these easy steps for a fresh, healthy and delicious meal.

To Prepare:

Swordfish

Grill the swordfish to your desired temperature, but be sure not to overcook it.
For an extra smoky flavor, sear it.

Risotto

Cook 1/2 cup of the bamboo rice
In a saucepan, mix 1 tsp. of finely chopped ginger with 1/2 cup coconut milk and 1/2 cup sake and heat to a simmer
Add the rice and cook until the mixture is thick
Stir in 1 tbsp. of butter and add salt and pepper to taste

Shisito Pepper

Heat a vegetable oil in a pan until smoking hot
Sear peppers until charred

Yuzu Glaze

In a pan, combine 1/2 cup of yuzu juice, 1 Tbsp of lime rind, 1/2 cup of sake, and 1/2 cup of sugar
Bring to a boil and simmer until you achieve a syrup-like consistency
Brush over the top of swordfish after grilling

Shiitake Relish

Clean and dice 4 shiitake mushrooms
Saute for 1 minute in a pan, then let cool in the fridge
Mix together 1 tsp of sesame seeds, 1Tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp of sweet soy, 1 tsp of chopped chilantro, and salt and peper
Add mixture to the mushrooms and let sit overnight

CT FeaturedChef DerekMeyers02 CT FeaturedChef DerekMeyers

 

Additional info

  • Featured Chef: Derek Myers
  • Restaurant: Island Restaurant Group, Ltd.
  • Location: Bermuda
  • Ingredients Used in This Dish: Swordfish, Bamboo Rice, Ginger, Coconut Milk, Sake, Butter, Shisito Peppers, Yuzu Juice, Lime, Sugar, Shiitake Mushrooms, Sesame Seeds, Sesame Oil, Cilantro, Sweet Soy, Salt, Pepper