Photos: D. Paul Graham

Pan Seared Swordfish with Sesame Yogurt and Bomba Recipe

Ingredients
7 oz Swordfish
2 Roasted Sunchokes cut in half
Chervil
Olive oil
Salt
Pepper

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.

BOMBA
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   

Directions
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.

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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