Swordfish with banana squash and pickled peppers
At Lafolia in Midtown East in New York City, chef de cuisine Mirra Sims uses many distinctive local ingredients to dress her swordfish, which is line-caught off the coast of New Jersey. She gets habanada sweet peppers from Norwich Meadow Farms in New York’s Chenango County and pickles them in a solution of three parts rice wine vinegar to two parts water and one part sugar.
She slices what she calls “extremely delicious” banana squash into crescent moon shapes and rubs them with olive oil and salt and roasts them until tender.
She makes a salsa verde of roasted tomatillos, jalapeño peppers, onion, and garlic blended with blanched cilantro and scallion.
She sears swordfish loin in olive oil and finishes it with butter, thyme, garlic and lemon juice along with a little water to make a pan sauce which she uses to baste the fish.
Meanwhile she sears the roasted squash in olive oil and finishes it with a little lemon juice.
She plates the squash and swordfish over the salsa verde, drizzles the pan sauce over the fish and garnishes it with roasted pumpkin seeds, the pickled peppers and cilantro