Swordfish on Leek Risotto and Lemon Dill Chef Butter

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Swordfish on Leek Risotto and Lemon Dill Chef Butter

Recently my Floridian nephew brought fresh swordfish he caught for my dad’s 95th birthday celebration. I put his grandkids to work stirring the risotto while the my brothers and I watched and critiqued. After a quick sauté of the freshest swordfish placed atop the perfectly creamy risotto I topped it with medallions of Lemon Dill Chef Butter and thrilled the crowd with my plumber’s torch. The tossed greens added at the end bring a tang and brightness to the succulent swordfish. The only thing to say about this special dinner is, “Goes great with Champagne”
Servings: 6

Ingredients

  • 2 leeks, diced, soaked and rinsed several times to remove dirt
  • 1 cup Carnaroli or Arborio rice
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 cups water
  • Salt and white pepper to taste
  • 6 swordfish steaks, about 5 ounces each
  • 2 Tbs olive oil
  • kosher salt
  • Fresh ground black pepper
  • 1 roll Lemon Dill Chef Butter, cut in 6 medallions

Instructions

  • Heat the olive oil in a medium pot over medium heat. Add the rice and stir for about 5 minutes so the rice gets toasted but not browned. Lower the heat to medium low, add half the wine and stir until the wine is absorbed. Add the remaining wine and repeat. 
  • Heat the stock in a small sauce pan to simmering. Once the wine is completely absorbed in to rice, add the stock, one ladle (about 1/4 cup) at a time, stirring constantly to release the starch in the rice. This will create a creamy texture. Each time you add the liquid, stir until all of it is absorbed. Keep up this process until the rice is soft but has a slight crunch in the center, al dente. Typically this takes 40 to 50 minutes of constant stirring. (You might need more or less liquid depending on the age of the rice.) Season with salt and pepper and set aside while you cook the fish.
  • Season the swordfish on all sides. Heat the olive in your favorite sauté pan, non stick or not, over medium high heat. Add the fish and sear on both sides until medium rare to medium. A half inch steak with take about 3 to 4 minutes a side. 
  • Reheat the risotto, adding a splash of stock or water if it has thickened. It should be loose, almost like oatmeal. Spoon a dollop on each plate and top with the Swordfish steak. Place a medallion of Lemon Dill Chef Butter on each steak, flame with your plumbers torch if your are so inclined, and serve with a small green salad, tossed in extra virgin olive oil and lemon juice, next to the risotto.