Florida Fresh Swordfish & Shrimp Gumbo

swordfish recipes

A revival of the swordfish stocks in Florida has given way to a vibrant fishery effort for broadbill, both at night and now during the daytime. Chef Steve Black brings us this new recipe to bring to greats together: Swordfish and Shrimp.

Ingredients

Serves 6

Roux

1st Stage

  • ½ cup sweet butter
  • ½ cup AP flour

2nd Stage

1 Each:

  • Medium diced onion
  • ½ cup diced celery
  • 1 Diced yellow bell pepper
  • 1 Bay leaf
  • 1 Diced green bell pepper
  • 1 cup sliced frozen okra
  • 1 tsp. Tony’s Creole Seasoning Mix (Or whatever you prefer, even S&P)

3rd Stage

  • 2 cups chicken broth
  • 2 cups clam juice
  • 1 can-(15 Ounces)-diced plum tomatoes, with the juice

4th Stage

  • 1.5-pounds medium, fresh Florida shrimp, cleaned
  • 1-pound sliced andouille sausage
  • ¼ cup olive oil
  • Kosher salt & fresh cracked black pepper
  • 4-ounces steamed rice-whatever you prefer

5th Stage

  • 6 Each, 6-ounce fresh swordfish steaks
  • ¼ cup champagne dressing
  • 1 Tbsp. blackening seasoning
  • ¼ cup olive oil
  • Fresh cracked black pepper

Directions

PREPARE THE ROUX

The Roux is a basic mixture of flour and sweet butter that is you main part of the recipe that will thicken & bind your gumbo together. It is easy to make, however you do have to cook it until the flour browns.

1st Stage

In a large stock pot, melt your butter and then add in the flour. This is the beginning of your roux to thicken your gumbo. Keep stirring the roux over Medium-High heat until this mixture turns light brown.

2nd Stage

Add the stage 2 ingredients into your roux and continue to simmer. The roux will cook until the flour turns a deep brown. At this point you will add the Stage 3 ingredients.

3rd Stage

Add all of these liquids to your roux and lower the heat to medium and let simmer for 20 minutes. The broth should begin to thicken as the flour in your roux absorbs the chicken & clam juices.

Check for seasoning and adjust with S&P as desired. After this initial 20 minutes add the final ingredients to finish your gumbo.

Remember that you will always want to make the gumbo in advance as it can stay warm on the stove or you can reheat it a day after as it improves with time.

4th Stage

In a hot saute pan, heat up your olive oil, then add the shrimp & sausage until they are cooked about half way.

At this point add into your gumbo mix along with the rice and simmer over low heat for 10 minutes.

Again, hold the gumbo warm on the stove while you grill your swordfish steaks……

5th Stage

Start off by seasoning your swordfish steaks and let sit for 30 minutes while you make sure to heat up your grill, clean & oil the grates.

When the grill is good to go, sear off your sword steaks about 3 minutes and then you all know to turn the steak at a 90-degree angle to achieve nice grill marks. If you do this to both sides of the sword steaks you will have cooked the fish for 12 minutes.

You want to ensure to hit an internal temperature of 145. (I personally like to take the steaks off when they hit 140 as the fish still has “carry over” cooking that will reach 145, however you all know your grills better than I do. Just don’t eat swordfish undercooked.

Plate your Swordfish Steaks on each plate & top off with the shrimp/andouille gumbo and some PBR’s.

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Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.