Looking for something special to fix your Valentine this year? Check out Chef Jeremiah’s Almond Crusted Swordfish with a Port Wine and Cherry Gastrique recipe!
While coating fish with nuts and baking might not seem fancy, it’s an easy and foolproof way to elevate your seafood. And it is especially nice with a mild white fish like swordfish. The finished result melts in your mouth and will impress even the toughest of critics!
PRO TIP: The best way to tell if fish is cooked through is to use a fork. Insert the fork in the thickest part of the fillet and give a slight twist. The fish should be flaky and will no longer look translucent or raw.
Swordfish is perfect for a fancy dinner party or sweaty backyard barbecue. It goes with just about everything in your pantry and works at any time of year. Plus, on the days when you only have 10 minutes to prepare dinner, it gets the job done.
Feel like grilling? Swordfish is sturdy enough to stand up to direct heat without sticking to the grate or falling apart. Rather stay inside? Take to the stove or oven, where your finished swordfish will be no less moist and ready for any topping or sauce.
What is Gastrique?
In a nutshell, a basic gastrique is a reduction of vinegar and sugar that can be infused with just about anything you’d like – garlic, onions, or shallots to any fruits (fresh or not-so-fresh) you have on hand. It’s meant to bring out the assertive flavors and saltiness of meat, and look good while doing it. In this recipe, the Port Wine will act as our sugar while cherries add a tart balance.
- Slivered Almonds
- Panko Creadcrumbs
- Salt & Pepper
- All-Purpose Flour
- Olive Oil
- 1 ½ Cups Cherries
- 1 ½ Port Wine
- ¼ Cup Red Wine Vinegar
- Season both sides of swordfish with salt & pepper.
- Pour olive oil in a pan and lightly sear one side of the Swordfish.
- Dip fish into all purpose flour, egg wash (a mixture of milk and eggs), and finally into the almond crust (made with slivered almonds, panko bread crumbs, parsley, and salt & pepper). PRO TIP: The flour is key!
- Put swordfish straight into a 450 degree oven for 15 minutes or until the fish hits 150 degrees in the middle (or medium well).
Port Wine and Cherry Gastrique:
- Combine 1 ½ cups of cherries, 1 ½ cups of Port Wine, & ¼ a cup of red wine vinegar.
- Allow mixture to reduce in a saucepan until it makes a nice syrup. PRO TIP: Be careful when adding the Port Wine. It could light up on you, but that’s okay!
- After the sauce has simmered until it looks like syrup, strain the cherries out. PRO TIP: Mush the cherries a bit when straining in order to get that extra flavor!
- Add a dash of salt & pepper and reduce the heat.
- Once the sauce has thickened up nicely, turn off the heat.
- Add some ice cold butter to the hot sauce.
- Pour some sauce over the swordfish.
About Blue Ocean Market
At Blue Ocean Market, our fresh, sustainably caught seafood is caught off the shores of North Carolina daily. Many of our fish are not only featured here on the Crystal Coast but around the nation in some of the world’s finest restaurants.
Whether you are enjoying fish purchased from our market or in a restaurant prepared by an expert chef you can guarantee that its fresh and caught right here in North Carolina. We guarantee that our fish are wild caught, never farmed and domestic unless otherwise noted when purchasing salmon from our fishing partners outside of this area.
Don’t have time to cook this week? No problem! Chef Jeremiah is always hard at work, preparing meals that are ready to go. To get a glimpse of what he’s cooking up, follow along on Facebook, Instagram or Twitter. For more seafood recipes like this, click here, or stop by the market and talk to one of our experts.