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Grilled Swordfish with Farro Salad and Roasted Pepper Coulis

Grilled swordfish with farro and pepper coulis
Yosef Herzog / TODAY


Roasted Pepper Coulis
  • 3/4 cup roasted peppers (yellow or red)
  • 1 clove garlic, peeled and chopped
  • 1 cup heavy cream
  • 1/2 teaspoon fresh ginger, chopped
  • 1/2 teaspoon paprika
  • 5 mint leaves
  • 5 basil leaves
  • Farro Salad
  • 3/4 cup chicken stock or broth
  • 1/4 cup farro, rinsed
  • 1/2 cup Sambuca (optional)
  • 1/2 cup water
  • 1 tablespoon golden raisins
  • 1 tablespoon chorizo, cooked and diced
  • Olive oil
  • 1/8 cup red onion, thinly sliced
  • 1/3 cup escarole, chopped and rinsed
  • 1/8 teaspoon mint, chopped
  • 1/8 teaspoon basil, chopped
  • 1/2 lemon, juiced
  • 1 teaspoon butter, room temperature
  • Salt and pepper to taste
  • Grilled Swordfish
  • 6 ounces swordfish
  • Olive oil, as needed
  • Salt and pepper to taste
  • Chef notes

    Chef Haim Asher of Mythos restaurant in Universal Studios Orlando shares his signature dish of grilled swordfish with lemon escarole, farro salad, Spanish chorizo and roasted pepper coulis.


    For the roasted pepper coulis:

    Add everything to a medium sauce pot, except the mint and basil, and simmer for 20 minutes. After it simmers, add the mint and basil then blend with an immersion blender until smooth. Add salt and pepper to taste. You can make this in advance (up to 3 days out) and reheat as needed.

    For the farro salad:


    In a small pot, add chicken stock and farro and turn it to high heat. Once it boils, drop the heat to medium low-medium and simmer the farro with a lid for about 15 to 18 minutes.


    While the farro is cooking, add Sambuca (optional) and water to another small pot (or pan) and bring to a boil. Once it boils, pour over the raisins and allow them to sit in the liquid until ready to use.


    In a sauté pan on medium high heat, add the chorizo with about a 1/4 teaspoon of olive oil and begin to crisp up the chorizo. Once the chorizo is evenly browned, add the cooked farro, raisins, onions, escarole, mint, basil, the juice of half a lemon, butter, salt and pepper and sauté until the onions are barely soft. Serve immediately.

    For the grilled swordfish:


    Heat a grill or grill pan to medium-high to high heat. Spray the grill or grill pan with nonstick spray to help keep the fish from sticking. Brush fish with olive oil and sprinkle with salt and pepper. Grill for about 3 to 5 minutes per side, depending on the thickness or until it reaches 145 F internally.


    If the fish is getting too dark on the grill and it is not finished cooking yet, you can finish cooking it in a 400 F oven until it reaches the right temperature.