Herb-Seared Swordfish, Plantain Stuffing and Lobster Gravy

Dish Name : Herb-Seared Swordfish, Plantain Stuffing and Lobster Gravy

Gumbo filé powder - 1 tsp.
Fresh basil leaves - 10
Fresh cilantro leaves - 8
Vegetable oil - 2 oz.
Swordfish steaks - 7 oz. 6
Carrot, diced - 1/2 cup
Celery, diced - 1/2 cup
Red onion, diced - 1/2 cup
Red bell pepper, diced - 1/2 cup
Rock shrimp, peeled, deveined - 5 oz.
Ripe plantain, diced - 1 cup
Cilantro, minced - 1 Tbsp.
Lobster stock - 3/4 cup
Pineapple juice - 1/4 cup
Egg bread, crust removed, diced - 3 cups
Salt, pepper - as needed
Lobster pan gravy (recipe follows) - 6 oz.
Baby carrots, cooked garnish
Fresh peas, cooked garnish
Cranberry-mango chutney garnish


  1. Place filé, basil, cilantro and oil in blender. Process until smooth. Cover fish with marinade. Let stand 1-2 hours.

  2. Saute carrots, celery, onions and peppers until soft. Add shrimp; cook 2 minutes.

  3. Deep-fry plantain until golden.

  4. Mix vegetables, plantain, cilantro, lobster stock, pineapple juice, bread, salt and pepper. Place in 4-oz. foil muffin cups. Place cups in roasting pan; cover, bake at 375F for 18 minutes.

  5. Per order: Sear fish on both sides. Finish in 350F oven to desired doneness. Pour 2 oz. gravy on plate. Place stuffing in center. Lean fish against stuffing. Garnish with carrots, peas and chutney.

Lobster pan gravy
Saute 1 minced shallot. Add 1/3 cup sherry and 1 qt. lobster stock. Add 2 sprigs thyme. Reduce to about 11/2 cups. Remove from heat. Whisk in 4 oz. butter. Season with salt and pepper.