Grilled Swordfish with Sweet Pea Risotto and Carrot Oil (for 4) – Recipe by Executive Chef, Scott Ehrlich – The Dunes at the Winnetu Oceanside Resort, Edgartown, Martha’s Vineyard
3 oz. carrots, grated
3 oz. olive oil, 4 oz frozen peas
1 oz. spinach
1 oz. fresh basil
2 tablespoons butter, unsalted
3 oz. yellow onion, small diced
- cups Arborio rice
1 teaspoon fresh thyme, chopped
7 ½ cups chicken broth
1/2 cup dry white wine
4 pieces 7-oz swordfish
3 oz. snow peas, cut on bias
1 oz. pine nuts
4 oz. grated carrot
2 oz. olive oil
1 cup finely grated Parmesan cheese
Directions
Preheat oven to 300*F
Blend carrot and olive oil in blender. Strain; set aside.
Boil peas for 2 minutes, Add spinach for 20 seconds, then basil for 2 seconds. Cool in ice bath and puree till smooth. Set aside.
Bring chicken stock to a boil, then turn off.
Sweat onion and butter over medium low heat in medium sauce pan. Add onion and cook avoiding any color, about 5 minutes. Add rice and thyme and toast 2 minute, again no color. Add wine and cook till almost dry. Add 2/3 stock, a ½ cup at a time. Set aside.
Grill your swordfish till ½ cooked. Put on buttered tray.
Finish risotto, adding pea puree, parmesan, more butter, salt if needed, and more stock till just done, al dente and creamy, but a little firm. Finish swordfish in oven till just done.
Saute snow peas and pine nuts.
Plate: Divide risotto onto 4 plates. Top with swordfish, then snow peas. Finish with drizzle of carrot oil.
Win a stay at The Dunes: Go out to Katama and try Chef Scott’s swordfish between now and May 18, and be entered to win a two-night stay in a Winnetu Suite (between mid-May and August 3). Details here.
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