Behind the Recipes
Basil-Crusted Swordfish with Brussels Sprout Leaves and Almonds by Chef Stephen Kalt
Makes 4 servings
INGREDIENTS:
4 six oz. swordfish steaks
2 cup fresh basil leaves
4 oz. mayonnaise
4 oz. bread crumbs
salt and pepper to taste
Brussels Sprouts:
20–30 Brussels sprouts
1/2 cup sliced almonds
1 tbsp. chopped shallots
1/2 tsp. sea salt
2 oz. extra virgin olive oil
PREPARATION:
1. Pureé basil leaves in a food processor or chop finely and mix with mayonnaise.
2. Place the fillets evenly spaced on a cookie sheet and season each with salt and pepper.
3. Spread the basil/mayonnaise mixture evenly on each fillet.
4. Sprinkle breadcrumbs evenly on each coated fillet.
5. Place the cookie sheet in the heated oven and bake for 9 minutes, while the fish is in the oven follow the procedure for cooking the Brussels sprouts.
Brussels Sprouts:
1. Cut the end of the sprouts and peel the leaves off about half way. Save the rest for another use. Place 4 large plates on the counter by the stove.
2. Add the sprout leaves and carefully turn the leaves and stir them for 3/4 minutes. Add the chopped shallots and almonds and continue carefully turning the sprout leaf mixture for 3/4 minutes. Add some salt, turn the mixture, and shut off the flame.
3. Spoon some of the spouts and almond mixture onto each piece of fish.
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