DineSouth / Pan Seared Swordfish with Sesame Yogurt and Bomba Recipe

Pan Seared Swordfish with Sesame Yogurt and Bomba Recipe from Rhett at The Alida Courtesy Executive Chef, Javier Hernandez

Photos: D. Paul Graham

Pan Seared Swordfish with Sesame Yogurt and Bomba Recipe

7 oz Swordfish
2 Roasted Sunchokes cut in half
Olive oil

Sesame Yogurt
​​½ cup Greek Yogurt
¼ cup Tahini
3 each Lemon Zest
1 each Lemon Juice
½ tbsp. Salt
Mix all ingredients and check seasoning.

1 Roasted Red Bell Pepper
10 oz Roasted Eggplant
2 Calabrian Peppers (Chopped)
3 Garlic Cloves (Chopped)
1 tbsp. Chiffonade Basil
1 tbsp. Chiffonade Parsley
1 tbsp. White Balsamic Vinegar
2 tbsp. Capers
¼ cup Sundried Tomatoes (Chopped)
3 tbsp. Extra virgin olive oil
1 tbsp. Salt   

Season Swordfish with salt and pepper.
Sear fish on a very hot sauté pan for 2 minutes each side.
Cook to medium well, take off the heat and let rest for 1 minute.
Mix all sauce ingredients and check seasoning.
Mix Bomba ingredients in a bowl.
Spread sesame yogurt on a plate, spoon a good amount of bomba and place Swordfish on top.
Place roasted sunchokes next to the fish.
Finish with some fresh chervil.

Javi Executive Chef At The Alida 850 2432

Rhett at The Alida Hotel | Recipe Provided by Javier Hernandez, Executive Chef / Photos: D. Paul Graham

​​Power Line Cocktail

1.5oz Plantation Dark Rum
.5oz Chinola passion fruit liqueur
.5oz lime
½ oz simple syrup
.25 Demerara syrup

Combine ingredients into a Boston tin and shake. Double strain into a martini glass and garnish with a dehydrated lime wheel. Enjoy!


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