How to Cook Seared Swordfish With Asparagus Puree

by Gioele Nunziatini

A quick and flavorful appetizer.


  • 1 Swordfish Steak
  • 300 Grams Asparagus
  • 50 Milliliters Milk
  • 25 Grams Butter
  • ⅓ Leek
  • 50 Grams Cashews
  • Olive oil
  • Sunflower seeds oil
  • 100 Milliliters White wine
  • Parsley
  • Instructions

    Step 1

    Saint Valentine day menu (part 2/5): Second Appetizer (see the other guides for the full menu)

    Step 2

    Start from the asparagus and leek

    Step 3

    Cut them in 2cm pieces, set the tips aside.

    Step 4

    Add all the chopped pieces except the tips to a pot with some water, add some pepper and bring to boil, then lower the heat and let boil gently for 20min.

    Step 5

    After 20min use an hand blender an purée the whole thing.

    Step 6

    Now add the milk and butter and stir everything well. Keep boiling gently to reduce it and achieve the desired consistency. Add salt and pepper to taste. Let cool down until warm before serving it

    Step 7

    Now start working on the swordfish steak. Remove the skin

    Step 8

    Cut strips of a width equivalent to the thickness of the steak.

    Step 9

    In the meantime add the tips of asparagus to a pan with some olive oil and the wine. Sauté for 5 minutes. If you want them more cooked add some water.

    Step 10

    I like to develop that little roasted skin

    Step 11

    On a second pan heat some sunflower seeds oil. When the oil is really hot, add the pieces of swordfish and sear them 30s per side, on all 4 sides. Sprinkle a pinch of salt.

    Step 12

    Remove them when cooked and set them on a cutting board.

    Step 13

    Cut them in small cubes quickly while hot.

    Step 14

    Place the purée at center, the seared swordfish on top and the asparagus tips on the side. Garnish with some toasted cashews, sprinkle with parsley and drizzle with olive oil.

    Step 15