Zatar Spiced Swordfish from Eliza Ann’s Coastal Kitchen | Suncoast View

Updated: Feb. 11, 2019 at 9:50 AM EST
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SARASOTA (WWSB) - Eliza Ann’s Coastal Kitchen @ The Waterline Marina Resort & Beach Club

Zatar Spiced Swordfish & Coconut Dahl

Servings: 2 People


2 PC Swordfish, 7-8oz per portion

1 TB Zatar Spice

1 tsp Kosher Salt

2 TB Olive Oil

Coconut Dahl:

1 C Red Split Lentils

2 C Vegetable Stock

1 C Coconut Milk, unsweetened

1 Can Garbanzo Beans

1 TB Olive Oil

1 PC Medium Onion, julienned

1 TB Garlic, mined

1 TB Ginger, minced

1 TB Chopped Mint

1 TB Chopped Cilantro

1 TB Chopped Basil

1 tsp Mustard Seed

1 tsp Turmeric

Fennel Salad:

1 PC Fennel, julienne

1 PC Orange, segments only

1 BU Cilantro, picked

1 tsp Kosher Salt

1 tsp White Pepper, ground

1 tsp Olive Oil

1 tsp Rice Wine Vinegar

Procedure: Make lentils: Warm olive oil in small pot and add onion, garlic and ginger. Sweat until soft. Add seasonings and toast until fragrant. Add lentils and garbanzo beans. Add stock and coconut milk. Bring to a boil and lower to a simmer. Cook until lentils are soft. They are supposed to breakdown. Add chopped herbs and reserve.

Make Fennel Salad: Straight mix all ingredients in a bowl and toss gently. Reserve.

Make Swordfish: Season filets generously with Zatar, salt and pepper. Heat olive oil in pan until hot. Sear swordfish on both sides and place in 350 degree oven until cooked through. Using a shallow bowl; portion coconut lentils on the bottom, top with a piece of swordfish and garnish on top with fennel salad.

Bon Appetite! Chef James Baselici, Eliza Ann’s Coastal Kitchen

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