The City Magazine Since 1975

Fig-Glazed Grilled Swordfish, Fig Salsa, & Fingerling Potato and Green Bean Hash

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For the fig salsa:
6 large firm Black Mission figs, diced
2 Tbs. chopped red onion
1 Tbs. seeded and chopped jalapeño
1 Tbs. chopped shallot
1 Tbs. chopped ginger
2 Tbs. chopped scallions
2 Tbs. chopped cilantro
2 Tbs. fresh lime juice
1 tsp. sugar
Pinch kosher salt and black pepper

For the fig glaze:
5 large Black Mission figs, cut in half
1 cup port
1 cup red wine
1 Tbs. roughly chopped ginger
1 Tbs. roughly chopped shallot
1 sprig thyme
1 Tbs. sugar
2 Tbs. unsalted butter, diced
Kosher salt and black pepper

For the fingerling potato & green bean hash:
1 Tbs. olive oil
1 tsp. chopped garlic
1 tsp. chopped shallot
2 cups blanched green beans, cut in 1/2-inch lengths
8 fingerling potatoes, cut in half lengthwise and roasted
1/4 tsp. chopped fresh thyme
2 Tbs. unsalted butter, diced and at room temperature
Kosher salt and freshly ground black pepper

For the fish:
2 (5-oz.) local swordfish steaks, approximately one inch thick
1 Tbs. olive oil
Kosher salt and pepper
2 Tbs. unsalted butter


For the fig salsa:

Place the ingredients in a bowl and mix together gently with a spoon. Set aside.

For the glaze:

Combine the ingredients in a small saucepan. Cook over medium heat for 10 to 15 minutes, or until the liquid has reduced by two-thirds. Remove from the heat and push the mixture through a fine mesh strainer or food mill back into the saucepan, scraping the sides to get any fragments of fig. Set aside.

For the fingerling potato & green bean hash:

Heat a sauté pan over high heat. Reduce the heat to medium and pour in the olive oil. Add the garlic and shallot and cook for two minutes, or until softened. Add the green beans and potatoes and cook for two minutes, or until heated through. Stir in the thyme and butter, season with salt and pepper to taste, cover, and remove from the heat.

For the fish:

Prepare a hot grill. Brush both sides of the swordfish steaks with olive oil and season them with salt and pepper. Grill them on one side for three minutes. Turn them over, brush them liberally with the fig glaze, and grill them for four minutes. Turn the steaks again, brush with glaze, and grill for an additional two minutes. Cooking times will vary based on thickness of the swordfish. It should just flake a little when prodded with a fork.

To assemble:

Heat the remaining glaze over medium heat. Add the butter and mix well. Season with salt and pepper. Divide the potato and green bean hash between two warm plates. Place the swordfish steaks on top. Put a generous amount of salsa on one side. Spoon the buttered glaze over the fish and serve.