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Oven-Roasted Parsley Caper Swordfish with Oven-Roasted Leeks and Broccolini over Risotto

8 May

First off, Happy Mothers Day to all the moms out there – in particular my wonderful mother!

Soon enough, the weather is going to turn warm and oven-roasted dishes are going to be few and far between, so I wanted to make use of the oven in preparing the beautiful swordfish loin, broccolini, and leeks that Zak brought home yesterday.  The creamy risotto was a lovely accompaniment to the fresh, herbaceous flavors of the lemon-infused parsley caper sauce.  The leeks and broccolini had just a hint of citrus that worked really well with the caramelization imparted by the long roasting process.  The leeks were sweet and tender and the broccolini had just a hint of bitter crunch from the light char on its tips.  The fish was cooked beautifully, retaining its moisture due to the parsley caper sauce.  I really suggest the use of a meat thermometer, here, because otherwise it is very easy to over or under-cook your fish.

Oven-Roasted Parsley Caper Swordfish with

Oven Roasted Leeks and Broccolini over Risotto

Oven-Roasted Parsley Caper Swordfish:

1 1 lb. swordfish loin

5 large cloves garlic

1/2 cup curly leaf parsley, packed

1 lemon, juiced

2 tsp. capers, divided

1/2 cup olive oil

Kosher salt and freshly cracked black pepper

Add garlic cloves and parsley to a food processor.  Pulse until all ingredients are finely chopped.  Add lemon juice and 1 tsp. capers.  With food processor running, slowly add olive oil, scraping down sides as necessary, until well combined.  Taste for seasonings and add salt and pepper as necessary.  The capers are quite salty so you likely will not need much salt.

Transfer swordfish loin and parsley-caper sauce to a large ziplock bag.  Marinate in refrigerator, 4 hours, turning as necessary to properly coat salmon.

Remove salmon from refrigerator about half an hour prior to cooking time and transfer to a roasting pan to allow salmon to come to room temperature.

Preheat oven to 350°.  [Note:  If you are cooking the oven-roasted leeks and broccolini below, the oven will already be preheated.  You should place the swordfish in the oven when the oven-roasted leeks and broccolini have been roasting for about 10 minutes.]

Transfer fish to the oven and roast about 35-40 minutes or until fish flakes easily with a fork or internal temperature reaches 120-125° for medium-rare.  The cooking time will vary greatly depending on the thickness of your fish, so check early and often for doneness. [Note:  FDA recommended internal cooking temperature for fish of all kinds is 145º.]

Oven-Roasted Leeks and Broccolini:

1 large leek, trimmed, halved, and rinsed clean

10-15 stalks broccolini, rinsed

3 tbs. olive oil

2 tbs. lemon juice

1 tsp. crushed red pepper flakes

1 cup homemade vegetable stock

Kosher salt and freshly cracked black pepper

Preheat oven to 350º.

Toss leeks and broccolini with olive oil, lemon juice, crushed red pepper flakes, kosher salt, and freshly cracked black pepper in a roasting pan.

Roast in oven 40-50 minutes until tender and edges are slightly blackened, adding vegetable stock in small increments to keep moist every 10 minutes or so.


3/4 cup arborio rice

5 cups homemade vegetable stock

2 tbs. olive oil

1 tbs. Brummel & Brown

Kosher salt and freshly cracked black pepper

Heat homemade vegetable stock in a medium stock pot over medium-high heat.  Cover and maintain at a simmer.

Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat.  Add arborio rice and sauté until lightly golden brown.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 25-35 minutes.  Once final cup of stock is almost totally absorbed, stir in Brummel & Brown.  Taste for seasonings and add salt and pepper as necessary.

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