Grilled Swordfish Perfumed with Preserved Lemons

Food Service Search Staff

INGREDIENTS:6-ounce swordfish fillet
as needed, celery root truffle mashed potatoes (recipe follows)
as needed, preserved lemons (recipe follows)
as needed, eggplant caviar (recipe follows)
to taste, salt and pepper
for garnish, potato chips and truffle oil

Preserved Lemons:
10 lemons
2 Tbsp. kosher salt
4 bay leaves
10 black peppercorns
10 to 12 lemons, juice only
½ cup olive oil
6 garlic cloves

Eggplant Caviar:
1 pound eggplant
as needed, oil for frying
2 tsp. paprika
½ tsp. cayenne pepper
1 tsp. ground cumin
4 garlic cloves, peeled and finely chopped
1/3 cup
olive oil
3 Tbsp. lemon juice
or balsamic vinegar
1 Tbsp. finely chopped fresh leaf parsley

Celery Root Truffle Mashed Potatoes:
1 cup celery root (cook until fork tender)
1 pound Idaho potatoes (cook until fork tender)
5 Tbsp. unsalted butter
½ cup heavy cream
to taste, salt and pepper
drizzle of truffle oilDIRECTIONS:Rub swordfish with preserved lemons. Grill swordfish approximately 3 minutes on each side. Serve over celery root truffle mashed potatoes, and top with eggplant caviar. Garnish with potato chips and drizzle truffle oil on side of plate.

For Preserved Lemons:
Quarter 10 lemons from the top to within 3/4-inch from the bottom so that the quartered lemon remains intact. Put 1 Tbsp. salt at the bottom of pickling jar. Pack lemons in, pushing them down as much as possible, along with garlic, peppercorns and bay leaves. Fill the jar with oil and lemon juice to cover lemons, and seal the jar. Keep the lemons a minimum of 3 weeks before using. Shake the jar every other day to distribute ingredients. Preserved lemons will keep for up to 2 years. Lemons must be immersed in salt, oil, and lemon juice at all times. Rinse before using and discard the pits.

For Eggplant Caviar:
Peel eggplant, cut into ½-inch round slices. Rub each one with salt and place them in a colander for 30 minutes to drain bitter juice. Wash them and pat dry. Fry the eggplant until brown on each side. Remove from oil and place on paper towel to cool. Chop eggplant slices and place in a bowl and mix with spices and garlic. Return eggplant to skillet (no oil), and cook over medium heat. Add olive oil, lemon juice and balsamic vinegar, stirring frequently until most of liquid is gone. Place in refrigerator to cool.

For Celery Root Truffle Mashed Potatoes:
Mash all ingredients until smooth, and keep warm.SERVINGS:1 servingFrom:From: Chef Ahlyege, Stock-Yard Restaurant, Nashville, Tenn.PHOTO CREDIT:Photo Credit: STOCK-YARD