For the tomato butter: Soak the wood chips in water for 30 minutes before using, then drain and transfer to a pan. Place the tomatoes into a perforated pan and set over the wood chips, then top with a lid. Place over medium heat, and smoke the tomatoes for 30 to 45 minutes. Meanwhile, combine the fennel, shallots and garlic in a pot and simmer until translucent. Pour in the wine to deglaze, and then stir in the cream, stock and smoked tomatoes. Mash the tomatoes into the sauce using a whisk or the back of a stirring spoon. Simmer over medium heat until the liquid is reduced by two-thirds. Puree until smooth, strain and season with salt and sugar. Reserve for plating.
For the swordfish: Combine the fennel seed, oregano, peppercorns, salt and thyme in a pan and toast over low heat for 30 minutes, shaking the pan every couple of minutes. Transfer to a spice grinder and pulse until it becomes a coarse powder. Heat the olive oil in a pan over medium-high heat. Sprinkle the swordfish with the fennel herb mix, and then place seasoned-side down into the pan. Sprinkle the top side with the fennel herb mix. Cook until cooked throughout, about 3 minutes per side, then remove from the pan and let rest. Pour in the wine to deglaze, and then add smoked tomato butter and cook until reduced by half. Stir in the unsalted butter until melted.
For the hash: Boil the potatoes until fork-tender. Drain and let cool. Add the olive oil a skillet, and then saute the potatoes and bell peppers until golden brown. Add the chard and toss for 30 seconds. Stir in the butter and cook until melted and combined, and then season with the salt and black pepper.
For the salad: Mix together the mizuna, olive oil, some of the bottarga, the orange and some salt and black pepper.
Place the salad on top of the fish, and finish the plate with the remaining shaved bottarga.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Blake Malatesta, 50 Ocean, Delray Beach, Florida