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Tuesday, July 10, 2012

Swordfish Steaks with Leek & Cauliflower Puree, Green Beans and Nuoc Cham Vinagrette


Last night, I cooked up a healthful meal of swordfish and grilled green beans over a leek and cauliflower puree. Leeks are often a mystery to many shoppers, including myself. The vegetable looks like a large green onion and appears difficult to transform into an edible dish. Whenever I dine out, leeks are often featured in at least one menu item, so I have been determined to unmask the mystery of the leek :). According to wikipedia, leeks are related to garlic and onion and taste slightly sweeter than an onion. It should be noted that the white root of the leek is the only edible portion, excluding the green leaves. To prepare the puree, I sliced and sauteed the leeks in olive oil over medium heat along with cauliflower, garlic, salt and pepper. After the leek and cauliflower becomes light brown, add the mixture to a high powered blender, slowly adding heavy cream (about 3 tbsp) to create the consistency you desire. The swordfish steaks were cooked in a cast iron pan with olive oil until the inside of the fish is tender and white. Before cooking my fish, I placed it in a traditional Vietnamese vinaigrette (recipe below). 

Nuoc Cham Vinaigrette:
1/2 cup sugar
1 cup warm water
1/2 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced

Whisk ingredients together until dissolved. 

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