Swordfish with Porkbelly

Glenn and Lisa Hawley have been at the helm of Off The Hook since 2013, with an outlook as fresh and vigorous today as it was on the first day. Glenn, who by his own admission is never satisfied, keeps the menu and plating at a high level, and the service attentive, knowledgeable, and professional. Executive Sous Chef Sean Karpuzi shared some of his freshest gems with TABLE, along with the recipes to try at home.

Swordfish

Ingredients

2 oz pork belly (brined 1 day before)
2 oz goat cheese
¼ cup heavy cream
5 thyme sprigs
6 oz fingerling potatoes
4 oz Brussels sprouts
8 oz center-cut swordfish

For the pork belly brine:

1. Brine pork belly in 1 cup apple cider vinegar, ¼ cup sugar, and ¼ cup salt. Leave submerged overnight and remove from brine in the morning.

2. Smoke pork belly with applewood chips for 2 hours.

For the swordfish:

1. In a mixer place the goat cheese, heavy cream and thyme, mix at a slow speed for 5 minutes, and then gradually pick up the speed until it’s a smooth mousse consistency. Set aside cheese mixture until plating.

2. Cut fingerling potatoes in half

3. Lightly toss potatoes in vegetable oil and lightly season with kosher salt.

4. Place potatoes on sheet tray and cook in oven for 25 minutes at 400 degrees.

5. Brussels Sprouts (two options): Finely julienne and flash-fried or cut in half and bake for 25 minutes at 400 degrees.

6. Cut 1-inch strip of pork belly and char-grill lightly for flavor and to heat.

7. Lightly season swordfish with salt and pepper to taste and char-grill for approximately 4 minutes on each side at medium temperature.

8. Plate the goat cheese, spread across the bottom of the plate, add fingerling potatoes and Brussels sprouts, top with swordfish, and finish with pork belly.

Story and Styling by Keith Recker/ Photography by Dave Bryce