Hawaiian Swordfish Au Poivre
Pancetta-wrapped shrimp dumplings, port wine plum sauce
Serves 6

Swordfish

• 6 5-ounce swordfish steaks, cut into square chunks
• 1/2 cup fines herbs (mixture of 50% chopped Italian parsley and remaining 50% thyme, chervil, and chives)
• 2 tablespoons olive oil
• 1 ounce green peppercorns in brine, smashed with the side of a knife

• Brush the two small sides of swordfish with olive oil. Coat with the herbs and peppercorns.

Shrimp Dumplings (makes 12)

• 1/4 pound rock shrimp
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro
• 1 teaspoon jalapeño, chopped fine
• 2 slices pancetta, chopped fine and cooked until golden brown
• 12 additional shrimp
• 12 additional slices of pancetta

• Sear in shrimp in hot olive oil in pan for 30 seconds.
• Combine 1/4 pound shrimp, cilantro, jalapeno, and 2 slices pancetta in Cuisinart and puree until smooth
• Peel the 12 additional shrimp, leaving tail intact. Butterfly shrimp and fill each with dumpling mixture.
• Wrap each shrimp with 1 pancetta. If necessary, tack each with toothpick.

Broccoli Rabe

2 bunches of broccoli rabe

• Remove stems.
• Bring 1 gallon of water to boil with salt to taste.
• Blanch broccoli rabe 30 seconds.
• Strain and place in cold water until broccoli rabe is cool.
• Drain.

Port Wine Plum Sauce

stage one

• 1/2 cup mushrooms, sliced
• 10 shallots, peeled and sliced
• 2 sprigs thyme
• 1 tablespoon butter
• 1 bay leaf
• 1 bottle (750 mg) Ruby port

• In non-reactive pan, melt butter; add all remaining ingredients except port; cook slowly for 5 minutes.
• Add port to reduction; reduce by 3/4.
• Strain

stage two

• 1 pint freshly squeezed orange juice
• 5 red plums, pitted and with skins on
• 1/2 pint blackberries
• 4 sprigs cilantro
• 4 sprigs mint
• 1 teaspoon whole coriander seed
• 1 bay leaf
• 1 serrano chile, split
• 1 teaspoon ginger, freshly chopped

• Combine all ingredients.
• Simmer until all fruits are dissolved.
• Strain.

stage three

• 1 cup veal stock.
• Reduce by 1/2. Strain.

stage four

• Combine all three liquids.
• Reduce by 1/2.
• Strain.

Sherry Vin

• 1/2 cup bacon fat
• 1 cup sliced shallots
• 1 teaspoon minced garlic
• 3 cups sherry wine vinegar
• 1/3 cup brown sugar
• 3 tablespoons hoisin sauce
• 3 tablespoons balsamic vinegar
• 4 cups chicken stock
• 1/2 cup Demi (1 cup veal stock reduced by half)
• Salt and black pepper to taste

• Saute shallots in bacon fat until translucent (5-7 minutes over low heat)
• Add garlic and cook for 3 minutes
• Add sherry wine vinegar and reduce 2/3 of the liquid over medium to low heat.
• Add hoisin sauce, brown sugar, balsamic vinegar, and Demi
• Bring back up to a boil and let cook for 10 minutes
• Salt and pepper to taste
• If the sauce is too acidic, adjust with brown sugar and hoisin sauce.

To Assemble Plate

Swordfish

• Preheat oven to 500 degrees.
• Heat 1 tablespoon of olive oil in sauté pan.
• Brown swordfish on all sides.
• Place in 500 degree oven for 5 minutes in the sauté pan.
• Add 1 tablespoon olive oil.
• Add broccoli rabe and cook until heated through.
• Remove broccoli rabe.
• Add sherry vin sauce and bring to a boil.
• Add 2 tablespoons of whole butter and stir in.

Dumplings

• Bring 2 cups of peanut oil up to 350 degrees
• Fry dumplings until golden brown. Drain on paper towels.
• Place swordfish on top of broccoli rabe.
• Spoon sherry vin sauce over swordfish.
• On opposite side of plate, place 2 tablespoons of port wine plum sauce per plate with 2 shrimp dumplings on top of sauce.