← Back to Search Results
grilling Spanish, mediterranean
Swordfish with Thyme-Scented Asparagus

Photo by:
Comments: 0
 

Recipe

Pescado A La Brasa Con Esparragos

The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Sauc, one of my favorite restaurants in Barcelona. The owner, Xavier Franco, prepares it with gorgeous loins of monkfish. It’s hard in this country to find monkfish that’s high-quality enough to be so simply grilled, so I’ve substituted swordfish. (Grilled or seared scallops or shrimp would also be delicious prepared this way.) The drizzle of fruity olive oil and sprinkling of salt at the end may seem like an afterthought, but their effect is transformational – so get out your best olive oil and flaky sea salt. The amount of honey needed will depend on the tartness of the oranges. Start with a tablespoon and add more until you get a nice balance of sweet and tart.

Yield: Serves 4

Ingredients

  • 4 swordfish steaks (each about 1 inch thick and 6 ounces)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Fragrant extra virgin olive oil
  • 2/3 cup fresh orange juice (from 4 to 6 oranges)
  • 2 tablespoons fresh lemon juice
  • 1 to 2½ tablespoons floral honey, such as orange blossom honey
  • 2 small garlic cloves, crushed with a garlic press
  • 1½ pounds thin asparagus, trimmed
  • ½ cup fish stock, store-bought fish stock, or bottled clam juice
  • 1 tablespoon minced fresh thyme
  • Flaky sea salt, such as Maldon

Directions

1. Rub the swordfish with salt and pepper, brush it generously with olive oil and let stand until ready to use.

2. Place the orange and lemon juices in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 10 to 12 minutes. Reduce the heat to low, whisk in 1 teaspoon of the honey, and taste the orange sauce; it should be nicely sweet and tart. If it is too tart, add more honey. Let the sauce cook for another minute. Season the sauce with salt to taste and keep warm until ready to serve.

3. Light the grill and preheat it to high or preheat the broiler.

4. Grill the swordfish on an oiled grate positioned 5 inches above the glowing coals, or broil it, until just cooked through, 3 to 4 minutes per side. The fish is done when it just flakes when prodded with a fork. Transfer the fish to a plate and cover it with aluminum foil to keep warm.

5. Heat 1½ teaspoons olive oil in a large skillet over high heat with the garlic. Add the asparagus and cook, tossing, for 1 minute. Add the fish stock and thyme and bring to a boil. Cover the skillet and cook the asparagus until it is bright green and crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate. Continue to cook the fish stock mixture until it is reduced and syrupy, 3 to 5 minutes. Divide the asparagus among 4 plates and drizzle the fish stock mixture on it. Arrange a fish steak on each plate and drizzle the orange sauce over the asparagus and the fish. Drizzle a little olive oil over each serving and sprinkle sea salt on top. Serve at once.


© 2005 Anya von Bremzen

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt, 1 tablespoon of honey, but does not include flaky sea salt or extra virgin olive oil for drizzling.

 

Nutritional Information

Nutrients per serving (% daily value)

296kcal (15%)
59mg (6%)
37mg (62%)
131mcg RAE (4%)
970mg
77mg
38g
11g
4g
16g
66mg (22%)
492mg (20%)
2g (11%)
9g (14%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?