Grilled atlantic swordfish with pot stickers

Yield: 6 Servings

Measure Ingredient
1 pounds Fresh shrimp peeled and tails removed
1 teaspoon Fresh ginger peeled and minced fine
1 teaspoon Fresh basil leaves chopped
1 teaspoon Fresh cilantro leaves chopped
1 \N Egg white
¼ \N Fresh lemon squeezed
1 \N Green onion sliced finely
1 \N Whole egg beaten
24 \N Potsticker wrappers; (siu gow)
3 tablespoons Olive oil
\N \N All of the shells and tails from the above shrimp
3 \N Shallots peeled and sliced thinly
1 small Leek sliced thinly
1 \N Rib Celery sliced thinly
3 \N Green onions
3 slices Fresh ginger root 1\" dIameter and 1/4\" thIck
1 cup Chopped fresh tomato
1 cup White wine
½ cup Plum wine
2 cups Chicken stock
1 tablespoon Black peppercorns
\N \N All stems from the above basil and cilantro
\N \N For the Cilantro Drizzle
1 cup Creme fraiche
1 tablespoon Fresh wasabi grated; (or frozen not powdered)
½ bunch Fresh cilantro
2 pounds Fresh swordfish filet cut Into 8 equal steaks
3 tablespoons Olive oil
1 tablespoon Peanut oil
½ teaspoon Cracked black peppercorns
3 tablespoons Sweet butter



Preparation -to make the potstickers Combine the shrimp and ginger in the bowl of a food processor with a pinch each of salt and pepper and puree until smooth and clinging to the sides of the bowl. Add the egg white and puree until combined. Remove to a small bowl and stir in the green onion, basil, cilantro and lemon juice and season to taste with salt and pepper.

Chill well.

When ready to fill the potstickers, place approximately I Tbl of filling in the center of each wrapper and brush the edges with egg. Pinch one side together about ¼" up then, starting on one side or the other, fold ¼" pleats, one after the other until the entire dumpling is sealed. Store refrigerated on parchment paper sprinkled with corn starch until ready to cook.

For the sauce- Heat a suitable pot over high heat and add the oil. When the oil is very hot, add the shrimp shells and saute, stirring frequently, until the shells become bright pink. Add the shallots, leek and celery until soft then add the green onion, ginger, peppercorns and tomato.

Continue to saute for two minutes then add wines and reduce by half. Add the stock and the herb stems and reduce to a simmer. Simmer until reduced by ⅓ then strain. Reserve.

For the cilantro- drizzle Combine the yogurt, wasabi and cilantro in a blender and puree until almost smooth. Season to taste with salt and pepper and reserve.

~ -To finish the dish- Marinate the swordfish in the olive oil after cutting into steaks. Refrigerate until ready to cook the fish. Cook the potstickers in salted boiling water for three minutes or until the wrappers become soft. Remove from the water and drain. Hold until ready to finish.

When ready to serve, sprinkle the fish liberally with salt and freshly ground black pepper and grill over high heat to medium rare (or to your liking). Place the steaks in the center of a warm plate. Heat the peanut oil in a saute pan over high heat and place the potstickers in, flat side down (pleats up) and fry over medium-high heat until the bottoms become golden brown. Place a lid over the pan and pour the oil out. Add the cracked black peppercorns. Return to the heat and add two cups of the sauce to the pan. Boil until the sauce is reduced to about half and then add the butter. Reduce the heat and stir the butter into the sauce. Arrange the potstickers around the swordfish, 3 on each plte and spoon the sauce over fish and potstickers. Drizzle the cilantro over the potstickers and garnish with cilantro sprigs.

Formatted by JoAnn Pellegrino via Buster 5/98 Recipe by: Chefs Anne and David Gingrass Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 12, 1998

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