Swordfish Milanese & Pea Tendril Puree

Swordfish Milanese

Pair With

Nº 78

cabernet sauvignon


acidic, floral, charred, salty


30 minutes


1 ½ lb. swordfish (portioned into 4 pieces, pounded thin)

1 cup Panko breadcrumbs

½ cup parsley (chopped)

½ cup chives

1 lb. pea tendrils

½ lb. spinach

½ cup chicken stock

1 leek

½ cup olives (cured, halved)

1 pint cherry tomatoes

1 cup micro basil

salt and pepper

olive oil



Preheat oven to 500F.

Season fish with salt & pepper on both sides. Take next 3 ingredients, place in a food processor and blend for 30 seconds. Remove & press into the fish until fully coated on both sides.

Blanch tendrils & spinach in boiling, salted water. Shock in ice water until cooled. Remove, squeeze water out, and place in a blender. Blend on high & slowly add chicken stock until a puree is formed. You might need a touch more or a touch less. Use your judgment on this one.  Once it forms a puree, you are good.

Take leek and cut it into 4 pieces.  Wash thoroughly with water to remove dirt. Place on a sheet tray in a 500F oven and roast until black & crispy. Cool completely and pulse in a food processor into dust.

In a very hot pan, place cherry tomatoes. Remove pan from heat after 30 seconds; add a touch of olive oil, salt & pepper. Place back on the heat and let cook for another minute. Remove from pan. In the same pan, add a touch more oil and place a piece of swordfish. Crisp on each side for 1 ½ minutes.  Remove & repeat until all are done.

To plate: place the fish in the middle of the plate. Pour tendril puree around the fish. Mix together tomatoes, micro basil, touch of olive oil, olives, salt & pepper. Place that mixture on the fish. Sprinkle leek ash on top of the fish to finish the dish.