Appetizer

Grilled Swordfish Crudo en Papillote with Charred Lemon Emulsion & Crispy Caper Bud Powder

Name: Grilled Swordfish Crudo en Papillote with Charred Lemon Emulsion & Crispy Caper Bud Powder
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 8 oz swordfish loin, very fresh (color should be pale pink, not translucent); 2 tbsp unsalted butter, clarified; 1 preserved lemon, finely diced (remove seeds and use only the rind and flesh); 2 tbsp fresh dill, chopped; 1 tbsp capers in salt (rinsed) or caper buds, drained; 1 tbsp whole Castelvetrano olives, halved and pitted; 4 lemon halves, cut in half again (8 pieces total); 4 tbsp extra-virgin olive oil; 1 tbsp Dijon mustard; 1 tsp white wine vinegar; ½ cup neutral oil (for making emulsion); fleur de sel; white pepper; handful fresh dill fronds for garnish; edible flowers (optional: nasturtium, borage)

Paper-thin swordfish sliced against the grain and quickly seared on a screaming-hot griddle until opaque yet buttery. Sealed in parchment with preserved lemon, fresh dill, and clarified butter, then opened tableside to release aromatic steam. A burnt lemon emulsion and a crispy caper-bud powder add texture and umami complexity. Theatrical and deeply flavored.

1040calper serving 24gprotein 2gcarbs 105gfat 18min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this