Black Lime Swordfish compliments of Richard Blais and Four Flamingos

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Richard Blais

When I reviewed Four Flamingos: A Richard Blais Florida Kitchen my favorite entree was the Black Lime Swordfish in brown butter. It was just simply one of the best pieces of fish I’ve had in a long time. So I was thrilled when Blais agreed to share the recipe.

In the video below, Blais discusses how the restaurant came about, and his chef de cuisine, Shelby Farrell, walks us through the process of cooking the swordfish.

Watch the video then give the recipe below a try.

Black Lime Swordfish in Brown Butter with Charred Broccolini

Serves 2

2 thick cut swordfish steaks

1 cup Burlap & Barrel Black Lime Powder

3 tablespoons freshly ground black pepper

1/3 cup granulated garlic

Clarified butter or olive oil

½ cup unsalted butter

1 tablespoon garlic, minced

2 tablespoon shallot, minced

2 tablespoon parsley, minced

1 lemon, cut in half

1 bunch broccolini

Salt to taste

 

1. Heat oven to 500 degrees

2. Mix together lime powder, black pepper, and garlic.

3. Blanch broccolini in boiling, salted, water for 1 minute, shock in ice to preserve color.

4. Season fish with salt then coat in black lime mixture

5. Coat a hot oven-proof non-stick or cast iron pan with clarified butter (or olive oil), when nearly smoking hot add swordfish, sear on both sides then put pan in oven.

6. Cook until your desired temperature is reached, 130 degrees (medium) to 140 degrees (well)

7. While swordfish is cooking, toss broccolini in oil, season with salt and char under a broiler or on a grill until ends are crispy and stalk is cooked through.

8. Remove fish from pan. Add whole butter to pan juices, cook until browned. Add garlic and shallots, cook till translucent.

9. Remove sauce from heat, stir in parsley and pour over swordfish and broccolini.

10. Garnish with a sprinkle of coarse salt and a half of a lemon.

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