Chef Bruno Oakman from The Beacon Public House on the U of M's East Bank is whipping up one of the gastropub's favorites: Pan seared swordfish with guajillo butter and kale.
PAN-SEARED SWORDFISH with GUAJILLO BUTTER & KALE
2 Swordfish Portions, approximately 7 oz each
8 oz Mixed Hearty Greens (Spinach, Kale, Chard, Etc.)
3 oz Canola Oil
1 each Lemon
4 each Pancetta Crisps or Rendered Bacon
2 oz Guajillo Butter (see recipe)
Salt and Pepper, to taste
Place 2 sauté pans on medium heat and add half of the oil to each pan. Dry the swordfish fillets with a paper towel and season on both sides with salt and pepper. Place the fillets in one of the pans and cook for 3-4 minutes on each side (swordfish should be completely cooked through to serve.) While the swordfish is cooking add the greens to the other pan and stirring often, cook until the greens are about half wilted. Remove pan from heat, season with slat and pepper and a squeeze of fresh lemon juice.
Arrange half of the greens on a warm serving plate and top with a portion of the swordfish. Place 2 ounces of Guajillo butter and a pancetta crisp on fish to finish.
8 oz Unsalted Butter
2 T Minced Onion
1 T Minced Garlic
3 Oz White Wine
1 t Paprika
1/8 t Ground Cinnamon
1 pinch Ground Coriander Seed
2 T Ground Guajillo Pepper
1 T Kosher Salt
½ t Ground Black Pepper
Allow butter to come to room temperature. In a small sauté pan, over medium heat, sweat the onions and garlic in 1 tablespoon of the butter. When the mixture is soft add the dried spices and cook for 1 minute more. Add the white wine and continue cooking until all the moisture has evaporated and the pan is almost dry. Allow mixture to cool completely and mix into the butter. Reserve for serving. Extra butter can be frozen for future use.