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.
- ½ cup sweet butter
- ½ cup AP flour
- 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)
- 2 cups chicken broth
- 2 cups clam juice
- 1 can-(15 Ounces)-diced plum tomatoes, with the juice
- 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
- 6 Each, 6-ounce fresh swordfish steaks
- ¼ cup champagne dressing
- 1 Tbsp. blackening seasoning
- ¼ cup olive oil
- Fresh cracked black pepper
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.
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.
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.
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.
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……
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.