Bite with Belkys: Yogurted Marinated Swordfish

The Chef: Clay Conley

The Dish: Yogurted Marinated Swordfish

Ingredients for the ginger & garlic puree:

1/4 tsp. garlic, chopped
1/2 tsp. ginger, minced
water

Method of Preparation:

-Mix all the ingredients with water in a blender.

Ingredients for the cashew puree:

4 oz. raw cashews
water

Method of Preparation:

-Puree raw cashews with water in a blender.

Ingredients for the marinade:

16 oz. yogurt
1 tbsp. of cumin powder
2 tbsp. of coriander powder
2 tbsp. of red chili powder
1 tbsp. of garam masala
1/4 cup of mustard oil
ginger and garlic puree
cashew puree
3 tbsp. of lemon juice
2 tsp. of salt
Pepper, to taste
4 swordfish steaks (6 to 8 oz. each)

Method of Preparation:

-In a large bowl, combine all the ingredients. Chef Clay says if you can't find garam masala, an Indian spice, you can omit it.

-Then, let the swordfish marinate overnight. You can also try this marinade with other kinds of fish or chicken breast.

-Next, season the fish with salt and pepper, and grill it for about six to seven minutes on each side. Chef Clay says you can also mark the fish on the grill, and then finish it in the oven.

Ingredients for the minted yogurt:

1 cup of yogurt
The juice of 2 lemons
Salt & pepper, to taste
1 cup of packed mint leaves

Method of Preparation:

-Start by preparing a mint puree. In a pot of boiling salt water, blanch mint leaves for 20 seconds. Then shock the leaves in ice water.

-Now, in a small dish, combine yogurt, lemon juice, salt and pepper and the mint puree.

Ingredients for the brown butter lobster sauce:

5 tbsp. butter
1/4 tsp. of garlic, chopped
1/2 tsp. of ginger, minced
4 oz. of lobster, cooked
1 tbsp. of lemon juice
2 tbsp. of white wine
1/4 cup of chicken stock
1/4 cup of veil stock
1/2 tsp. of scallions, chopped
Cilantro, chopped
Salt & pepper, to taste
1/4 cup of toasted cashews

Method of Preparation:

-Start by melting some butter in a hot sauté pan. Then add chopped garlic, ginger, a piece of cooked lobster, salt, lemon juice, white wine, chicken stock and veil stock.

-Next, let it reduce and add scallions, cilantro, salt and pepper and toasted cashews. Lastly, stir the sauce.

Ingredients for the Tomato & Pita Salad:

16 pieces of pita
1/4 cup of extra virgin olive oil
3 tbsp. of zaatar
4 large heirloom tomatoes, sliced thin
2 tbsp. of garlic, chopped
4 tbsp. of mint, chopped
2 tbsp. of cilantro, chopped
2 tbsp. of champagne vinegar
4 tbsp. of extra virgin olive oil

Method of Preparation:

-First, preheat the oven to 400 degrees. Then toss the pita chips with extra virgin olive oil, salt, pepper and zaatar. Toast the chips for 15 minutes or until they are crispy.

-In the meantime, mix all the rest of the ingredients in a small bowl.

-Finally, make a stack of the tomatoes and pitas.

To Plate the Dish:

Place a spoon of the minted yogurt mix on the center of the plate. Then the swordfish on one side and the tomato pita salad on the other. Top it off with the lobster butter sauce over the fish.

Serving Suggestion: Red Wine

Serves: 4

FOR MORE INFORMATION:

Azul at the Mandarin Oriental
500 Brickell Key Drive
Miami, FL 33131
305-913-8288
http://www.mandarinoriental.com/