Ingredients:
- 8 swordfish fillets
- salt and pepper
- 8 new potatoes cut in half lengthwise
- 4 fennels cut in half
- 24 new carrots with the green
- 16 shitakee mushrooms or others
- 16 shallots unpeeled and cut in half
- olive oil for roasting
- 1 bag of arugula
- 2 lb red and yellow cherry tomatoes if you find some
Vinaigrette:
- 2 Cups worcestershire sauce
- 2 sprigs of rosemary
- 1/4 Cup chopped chives
- 3 garlic cloves minced
- 1/8 Cup balsamic vinegar
- the juice of the quarter of a lemon
- 4 Cups olive oil
- salt and pepper to taste
Mix all the ingredients of the vinaigrette except for the sauce and vinegar and heat up without boiling.Add the rest and let sit in the refrigerator for 24 hours.
To roast the vegetables:
Lay all veggies on a tray and mix with olive oil. season with salt and pepper. You can add or replace any vegetables depending on the season. Cook at 375° F ( 180°C) for about 45 minutes or till they are tender.
Cook the fish either in a pan or BBQ or under the broiler.
While fish is cooking ligtly sautée the tomatoes and add the arugula just to wilt it lightly.
Serve on each plate with the fish surrounded with the veggies and top fish with arugula and tomatoes and drizzle some of the vinaigrette over it.
Offer some extra vinaigrette at the table.
This is a recipe I got from an Aqua cooking class in Palo Alto ( California).
Aqua has been one of my favorite fish restaurant in San Francisco
