GRILLED SWORDFISH PROVENCAL

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1          ea        swordfish, 240gm portion, brined
30        gm       oil, grapeseed
120       gm       piperade
10         gm       parsley, chopped
30        gm       water
1 kit swordfish veg
5 pc torn basil

Season the swordfish filet on both sides with salt. On a 450F grill, add the place the swordfish in the hottest section. Cook for approximately 2 minutes and rotate 90deg. Cook an additional 2 minutes. Flip and cook an additional 2 minutes. Rotate 90deg and cook an additional 2 minutes. Finish in oven until stick is hot. Season the swordfish veg with olive oil salt and pepper, place in pizza oven until just blistered and browned. Remoove

In a non-stick pan, add the rice portion, cauliflower and water. Heat through and adjust seasoning as needed.

PLATE – Large SVB Round

Mound the piperade in center of plate. Place the veg around perimeter. Place swordfish in center.

SWORDFISH BRINE
1000 gm water
100 gm Salt

Add both to a pot and heat through just to dissolve the salt. Cool completely before use.

PIPERADE
roasted peppers
piquillo peppers
sofrito
chicken stock
esplette