Dinner
Pez Espada a la Mantequilla Negra with Charred Corn Silk, Purple Potato & Ají Panca Foam
A pinnacle of refined coastal cooking: a thick-cut swordfish steak seared until caramelized, finished in nutty brown butter infused with charred sage & a whisper of ají panca. Plated atop a satiny purple potato & roasted garlic purée, accompanied by charred corn silk (a Peruvian delicacy), baby bok choy, and crowned with a dramatic ají panca foam that brings smoke & subtle heat. Technique-forward, memorable.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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