This dish is truly sublime.  It combines the subtle textures of the fish and vegetables with the rich flavor of the sauce punctuated by the delicate squash blossoms to create a gorgeous experience for the palate.

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Surprisingly, I like to cook swordfish on the grill setting in my Ninja fryer.  It always comes out moist and delicious. 

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You can make the sauce with only fresh lemon juice, however, the lemon paste adds a beautiful depth of flavor.

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It's swordfish at its most delectable. 

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Ingredients

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• 2 swordfish steaks about 3/4" - 1" thick, each about (I like to cut away the bloodline and skin)

• 1 large zucchini or 2 small

• 1 large yellow squash or 2 small

• zucchini flowers (as many as you want)

• almond flour for dredging

• olive oil for coating squash 

• 8 tbsp (1 stick) butter plus more for zucchini flowers depending on how many you are using

• 1/4 cup heavy cream

• fresh basil

• 1/4 lemon - juiced or 1/2 lemon if not using paste

• 1 tbsp preserved lemon paste* or to taste

• sea salt (Maldon's)

• freshly ground black pepper

 

Preheat oven to 375F.

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Slice zucchini and yellow squash into 1/4" rounds.  Coat with olive oil. Place on parchment lined cookie sheet or sheet pan and season with salt and pepper.

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Cook in oven for about 20 - 30 minutes turning at halfway point. The rounds should be slightly brown at edges and  soft.

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The fish can be prepared anyway you prefer but here is the way I do it in the Ninja. Place the grilling piece in the bowl of the Ninja. Turn it on and choose Grill option.  It should probably automatically read 500F.  Set timer to 6 minutes.  

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Season fish with salt and pepper. When the Ninja reaches temperature place fish inside.  You will flip it over at about the halfway point.  If fish is thicker you may want to cook it for longer.  In addition, you can leave the fish in the machine after cooking time is over if you want to let it cook a bit longer.

 

Season almond flour with salt and pepper.  Remove stems a dn center stamen from the zucchini flowers.  Dredge in almond flour.

 

Melt some butter in pan until a little brown.  Sauté flowers for about 30 seconds on each side.

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For the sauce, melt stick of butter in pan over medium heat. When melted, stir in cream and allow to come to simmer and cook for a few minutes until sauce thickens and combines.  

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Turnoff heat and lemon juice and paste.  

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Tear several basil leaves into pieces and add to sauce.

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To serve, arrange squash in circle in center of dish, place fish on top, spoon on sauce. Place flowers on the side.

 

 

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*New York Shut makes this.  Available on Amazon.

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