Recipe: Block Island Swordfish from Max Downtown - WFSB 3 Connecticut

Recipe: Block Island Swordfish from Max Downtown

Max Downtown

Block Island Swordfish with Spanish Chorizo, Mussels and Lobster Jus

Serves 4


4 - 6 oz swordfish filets
2 oz cooked or canned white beans
12 mussels, scrubbed and debearded
4 oz Spanish chorizo, diced small
½ hd fennel bulb, small diced, cooked in olive oil till tender
½ pound broccoli rabe
1 clove garlic, chopped
½ cup lobster stock
2 oz butter
6 oz lobster sauce- recipe follows
¼ oz espelette powder
Salt and pepper
2 sprig tarragon, leaves only chopped, reserve stem
4 sprig parsley, leaves only chopped, reserve stem

Lobster Sauce:

2 lobster bodies, halved and cleaned
½ cup sherry
½ cup white wine
¼ tomato paste
1 cup cream
Reserved herb stems
1 lemon, juiced


Lobster sauce:

Heat sauce pan, add oil, add lobster bodies, cook until bright red. Add tomato paste, sherry, white wine, and bring to a simmer. Add cream and herbs, simmer for 15 minutes until it thickens, and strain.

Adjust seasoning with lemon juice and tabasco to taste.


Preheat oven to 400 degrees. Season swordfish with salt, pepper, and espelette powder. Heat one sauté pan and one small saucepot. Add oil and seasoned swordfish to sauté pan and place in oven.

Add oil , chorizo, mussels, broccoli rabe and garlic and cook for one minute over high heat. Add lobster stock, white beans, fennel, butter, fresh herbs, salt and pepper. Place lid on saucepot and cook 3-4 minutes over medium heat, adjusting seasoning to taste.

Divide mussel and white bean mixture between four plates. Remove swordfish from pan, place onto bed of beans, and sprinkle a little more espelette.