(Serves 4 guests)

INGREDIENTS

2 Tbsp ground fennel

2 Tbsp pink peppercorns, toasted and ground

4 ea 6-oz swordfish filets

to taste salt & pepper

¼ cup vegetable oil blend

20 ea mussels, cleaned

ZUPPA FAGIOLI:

  • ½ cup roasted fingerling potatoes, see recipe below
  • ½ cup canned cannellini beans, rinsed & drained
  • 2 cups Roasted Tomato Broth, see recipe below
  • ½ cup lacinato kale, blanched and chopped, see recipe below
  • ¼ cup fines herbes

EGGPLANT-OLIVE RELISH

  • ½ cup grilled eggplant, cubed, see recipe below
  • ¼ cup mixed olives, pitted and chopped
  • 2 Tbsp capers
  • ¼ cup roasted red bell peppers, diced, see recipe below
  • 2 Tbsp fines herbes
  • ¼ cup extra virgin olive oil

MISE EN PLACE (THIS MAY BE DONE 24 HOURS IN ADVANCE AND REFRIGERATED)

Make tomato broth.

Roast fingerling potatoes, eggplant and pepper.

Blanch kale.

 

SWORDFISH PROCEDURE: