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Seared Swordfish with Fennel and Endive

Seared Swordfish with Fennel and Endive

4, plus leftover fish for lunch Servings

Feel free to substitute chard and radicchio for the endive.

Ingredients

  • 1½ pounds skinless swordfish steak, trimmed of any bloodlines, divided into 5 portions
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 1 head fennel, core intact, cut into ½” wedges, plus fennel fronds for serving
  • 2 Belgian endives, cores intact, quartered lengthwise
  • ½ cup homemade chicken stock or low-sodium chicken broth
  • Fresh parsley leaves (for serving)

Recipe Preparation

  • Preheat oven to 425°. Season fish with salt and pepper. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add fennel and cook until golden brown and crisp-tender, about 4 minute per side. Add endive quarters and let brown on both cut sides, about 2 minutes per side. Transfer vegetables to a plate and wipe out skillet.

  • Heat remaining 1 Tbsp. oil in skillet. Add fish and cook until browned on both sides, about 3 minutes per side. Turn off heat; add chicken stock, fennel, and endive wedges. Transfer skillet to oven and cook until fish is just cooked through, about 5 minutes. Reserve 1 portion of fish for tomorrow’s lunch.

  • Remove vegetables and remaining fish from skillet and whisk wine into liquid. If juices are runny, cook over medium-high heat until sauce is thick and slightly reduced, about 3 minutes.

  • To serve, pour sauce over fish and vegetables; top with parsley leaves and fennel fronds.

Nutritional Content

Calories (kcal) 280 Fat (g) 14 Saturated Fat (g) 3 Cholesterol (mg) 65 Carbohydrates (g) 6 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 33 Sodium (mg) 370Reviews Section

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Often paired with relishes like ones made with olives or capers, it’s obvious that swordfish goes perfectly with salt, and Palmer is not shy about this. For his holiday swordfish, he sautés pancetta-wrapped swordfish and pairs it with fennel purée and a fennel, endive, and grapefruit salad for a salty-sweet flavor combination.

The halibut in this dish stands up on its own, with just a tad of butter added to the end. It lets its counterparts do most of the work, with the crispy Brussels sprouts providing texture and the citrusy yuzu beurre blanc adding a burst of fresh flavor.


Swordfish Escabeche ►

Marinated in lime juice, fresh swordfish is cubed, seared, and served with a spicy red wine sauce. The sauce combines cinnamon, cumin, allspice, clove, bay leaf, and oregano, an unusual but delicious combination. Both the oregano and garlic used in this dish are toasted before they are added. Watch the oregano as it toasts and remove it as soon as the aroma becomes noticeable it will burn very quickly.

Ingredients

  • Swordfish Steaks - 2, fresh, about 8 ounces each
  • Lime Juice - 1/4 cup fresh
  • Water - 1-1/4 cups
  • Salt - 1 teaspoon
  • Mexican Oregano - 3/4 teaspoon, toasted
  • Bay Leaves - 2
  • Allspice - 2 whole
  • Black Peppercorns - 1/3 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Clove - 1
  • Cinnamon Stick - 1
  • Garlic Clove - 1, peeled and toasted
  • Sugar - 1/2 teaspoon
  • Red Wine Vinegar - 3/4 cup
  • Olive Oil - 1/4 cup
  • Sweet Onion - 1/2, sliced into thin rings
  • Red Chilies - 1 to 2, sliced into thin rings

Instructions

Marinate the swordfish in lime juice, water, and salt for 1 hour. Put the oregano, bay leaves, allspice, peppercorns, cumin, clove, salt, coriander, cinnamon, and sugar in a grinder or mortar. Grind thoroughly, then add the toasted garlic. Put the mixture in a saute pan. Add 3/4 cup of water and 1/2 cup of the red wine vinegar, and simmer for 15 minutes. Meanwhile, remove the swordfish from the marinade, pat dry, and remove the skin. Cut into cubes. Heat another saute pan over medium-high heat and add the olive oil. Put the swordfish cubes in the pan and saute on all sides until the fish has a light golden crust. Set the cubes aside on 2 serving dishes and allow to cool to room temperature. Pour the oil from the pan and add the remaining red wine vinegar, stirring up the glaze from the bottom of the pan. Bring to a boil, adding a little water if the sauce becomes too thick.

To serve: Spoon the sauce over the fish. Garnish with sweet onion rings and red chilies. The fish is served at room temperature.


3. Garlic Fries

Here&rsquos another potato option: garlic fries! It&rsquos definitely not the healthiest option on this list but let&rsquos be honest, it will also probably be the most popular!

Fries are just too hard to resist.

With tuna, I like to add a little extra flavor by sprinkling some garlic powder on top. You can try other flavors too or even make a dip!


Pesce all’Acqua Pazza

“Pesce all’acqua pazza” translates to “fish in crazy water,” but this dish is actually elegant, simple, and truly foolproof. It’s a great recipe if you’re new to cooking fish: The fish gently poaches in the tomato broth so it’s hard to overcook, and the broth itself is so delicious and dunkable (save some of that grilled bread) that there truly is no going wrong.

2 tablespoons extra virgin olive oil

3 cloves garlic, thinly sliced

2 cups cherry tomatoes, sliced in half

1. Heat the olive oil in a sauté pan over medium heat. Add the garlic and chili flakes, stirring often so they don’t burn. Once golden and fragrant, add the tomatoes and a pinch of salt. Let the tomatoes stew and simmer, softening and releasing their liquids, for 3 to 5 minutes. Then add the wine and water and cook for another minute, just until the alcohol cooks out.

2. Place the fillets into the tomato mixture, cover, and cook for about 4 minutes, until the fish is opaque throughout.

3. To serve, place a spoonful of the tomato mixture in the base of a shallow bowl and top with a halibut fillet. Finish with chopped parsley and lemon wedges.


7032 pan seared rockfish Recipes

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Pan Seared Chicken with Roasted Tomato Sauce (Sandra Lee)

Pan Seared Chicken with Roasted Tomato Sauce (Sandra Lee)

Pan-Seared Port Tenderloin in Tomato Sauce

Pan-Seared Port Tenderloin in Tomato Sauce

Pan Seared Lobster with Lemongrass Broth Shiitake Truffle Flan

Pan Seared Lobster with Lemongrass Broth Shiitake Truffle Flan

Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad (Rachael Ray)

Seared Swordfish with Fennel and Endive - Recipes

SMALL PLATE
Pan seared swordfish with heirloom pepper-endive salad and beet vinaigrette
Flash friend softshell crab with mango habanero butter

RAW PLATE
Heirloom tomatoes with pecorino tascano, E.V.O.O., aged balsamic and lemon verbena
Mixed greens with grilled asparagus, roasted red pepper, sheep's milk cheese, and peach vinaigrette
Rocky Bay oysters on the half shell with strawberry cocktail sauce

BIG PLATE
Pork tenderloin medallions with roasted red potatoes, sugar snap peas, and pearl onion-thyme cream
Pan roasted snapper with warm fennel, red onion, spinach salad with tomato gazpacho

SECOND MORTGAGE
6 oz. Petite filet with creamy mashed potatoes, zucchini, fried shrimp, and onion au jus
N.Y. Strip with crowder pea-corn succotash and bleu cheese butter

DESSERT PLATE
Lemon verbena creme brulee
Warm sugar donut, peach Grand Marnier sauce, raspberry ice cream
Key lime pie, sweetened whipped cream, raspberries
Triple coconut cheesecake, almond cookie crust, slow roasted pineapple


Staple & Fancy Mercantile

$80/person Reservations 5pm – 11pm 206.789.1200

Chef Ethan Stowell and chef de cuisine Branden Karow will create a smattering of starters for the table to share and guests will select options for their pasta, main, and dessert course.

Charcuterie: Spicy Coppa, Prosciutto, and Salame Shigoku Oysters on the Half Shell Puntarella Salad with Anchovy and Parmigiano-Reggiano Hamachi Crudo with Grilled Radicchio, Blood Orange and Pine Nuts Pork Belly with Apples, Walnuts and Arugula

Seared Potato Gnocchi with Artichoke, Taggiasca Olives, and Parsley OR Orecchiette with Lamb Ragu, Mint, and Marjoram

Main: Grilled Beef Tenderloin with Oven Roasted Potatoes, Cipollini Onion Mostarda, and Red Wine Sauce OR Roasted Duck Breast with Fried Brussels Sprouts, Shallot Puree, and Aged Balsamic OR Grilled Swordfish with Fennel, Oil Cured Olive Puree, Pangratatto, and Fried Salsify

Dessert: Warm Chocolate Cake with Peanut Butter Gelato and Peanut Brittle OR Crème Fraîche Panna Cotta with Blood Oranges

Tavolàta

Valentine’s Day Regular Menu Reservations 5pm – 11pm 206.838.8008

Chef Brandon Kirksey will dazzle guests with his creative house-made pastas and seasonal Italian inspired dishes.

Anchovies & Olives

Valentine’s Day $80/person Reservations 5pm – 11pm 206.838.8080

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course. For an additional $15 guests can add three oysters and a glass of Prosecco to their amuse – and really get the romance going!

Amuse: Penn Cove Select Oyster on the Half Shell with Pickled Onion and Horseradish Ice

Primi: Hamachi Crudo with Parsnip, Orange, and Pickled Mustard Seeds OR Escolar Crudo with Persian Cucumber, Chili, and Mint OR Chioggia Beet Salad with Endive, Pecans, Tarragon, and White Anchovy

Secondi: Salt Cod Ravioli with Apple, Walnuts, and Thyme Brown Butter OR Pappardelle with Dungeness Crab, Smoked Tomato, and Basil OR Potato Gnocchi with Wild Mushrooms, Sage, and Poached Egg

Piatti: Grilled Swordfish with Horseradish Cream, Roasted Grapes, and Fennel OR Roasted Pork Loin with Creamy Polenta, Escarole, and Pistachio Gremolata OR King Salmon with Herbed Fregola Sarda and Arugula-Hazelnut Pesto

Dolce: Almond Parrozzo with Toasted Almond Gelato and Chocolate Sauce OR Chocolate Tart with Vanilla Gelato and Amarena Cherries OR Crème Brûlée with Amaretti Cookies

How to Cook a Wolf

Valentine’s Day $80/person Reservations 5pm – 11pm 206.838.8090

New chef Jake Martin will create a four-course menu with options for guests to enjoy.

First Course: Lightly Cured Escolar with Fennel, Orange, and Black Olive Oil OR Salt Roasted Beets with Arugula, Pecorino Toscano, and Focaccia OR “Vitello Tonatto” Poached Veal, Tuna Conserva, and Black Truffle

Second Course:

Tagliarini with Mussels, Meyer Lemon, and Basil Pangratatto OR Gnocchi with Wild Mushroom Ragu, Cavolo Nero, and Parmigiano-Reggiano OR Casarecce with Rabbit Sugo, and Marjoram

Third Course: Braised Pork Cheeks with Apple, Cipollini, and Braising Jus OR Seared Day Boat Scallops with Caramelized Cauliflower, Sultanas, and Capers OR Grilled Beef Strip Loin with Charred Eggplant, Roasted Hedgehog Mushrooms, and Trampetti Olive Oil

Dessert Course: Vanilla Bean Panna Cotta with Blood Oranges and Amaretti Cookies Or Pecan Tart with Bourbon Ice Cream and Caramel Sauce Or Warm Chocolate Cake with Salted Peanut Butter Ice Cream and Chocolate Sauce


This popular Cajun café gets five stars from us for its elevated takes on classic Cajun and Creole fare: at dinner, seared Gulf swordfish gets a sweet peanut-ancho chile glaze, while sauteed drum fish is joined by braised fennel and cioppino broth. Come Saturday and Sunday, though, those with pounding headaches pile in for brunch, when eggs, biscuits and breakfast meats soothe with their sweet, sweet grease. Atchafalaya’s namesake eggs are the way to go here: two poached eggs seated atop rounds of fried green tomatoes, mounded with jumbo lump crab and doused in hollandaise, this take on eggs Benedict could, like the classic cocktail, be called a corpse reviver.

This beautiful Chartres Street restaurant is a French Quarter gem, distinguishing itself from its many nearby competitors with its commitment to service and its inventive, stunningly delicious food. Accessed through the side entrance of a gas-lamp-lit historic building, Angeline’s impressive looks carry over to its plates both visually and flavor-wise. The restaurant’s brunch menu offers several compelling hangover cures, but our favorite is an indulgent composition of creamy Coosa Valley grits topped with a crispy cake of blood sausage and a fried egg, then anointed with red-eye gravy. Given the strength of Angeline’s cocktails—in terms of both execution and ABV𠅊 hair of the dog is a must here: The violet-scented Last Aviator goes down nice and easy.