Grilled Swordfish with Melted Cabbage
- 1 head napa cabbage, cut into pieces, 2 ounces reserved
- 8 ounces cold butter, cut into pieces
- 2 large shallots
- 1 bulb fresh lemongrass
- 4 ounces white wine
- 2 ounces white wine vinegar
- Olive oil
- 8 ounces of trimmed center cut swordfish, skin removed
- Salt and pepper
- 1 large leek, cleaned and julienned
- 1 teaspoon lemon juice
In a saucepan, place chopped cabbage, 2 ounces sweet butter and 4 ounces of water. Cover with parchment paper, and cook until tender, leaving some juice in the pan. In a small saucepan, add chopped shallots, lemongrass, white wine, and white wine vinegar. Reduce in half. Whip in 6 ounces of cold sweet butter. Strain and let sit on the low flame, then take a saucepan with 1 ounces of olive oil on a high flame. Season swordfish with salt and pepper. Sear on both sides
until the fish is almost cooked through.
Place the medium rare fish on cabbage and drizzle the sauce around the fish. In a saucepan, take 2 more ounces of cabbage and cook until light brown. Place the cabbage on top of the fish, then drizzle more sauce. Garnish with julienned leek that has been fried in 300 degree oil until crisp. Sprinkle with lemon juice
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