Ginger Swordfish With Red Curry And Roasted Vegetable Orzo

It seems as though many chef/bloggers have a lot of time on their hands to take pretty pictures of their food and respective restaurants. And since my role at South Beach shifted from Chef to General Manager, maybe that makes me a slacker. I sure as hell know that our Chef James doesn't have the time to do so. That being said, and the fact that I do have a bit more free time at the restaurant than he does, my next couple of posts will have some pics of my own.

Enjoy!

With spring finally here, and summer just around the bend, like most cooks, this is definitely my favorite time of the year. My radishes are already coming up, and this years herb garden is taking off as well.

In anticipation of all of the fabulous produce that comes around this time of year, I wanted to throw you a couple of my favorite recipes using the simple technique of roasted veggies.

Again, I'm going to jump on my soapbox and preach about how simplicity will always win the day, and that is the case in the recipe for Ginger Swordfish With Roasted Vegetable, Red Curry and Lobster Orzo.

Roasting vegetables only takes some good olive oil, salt and pepper, and of course, some nice fresh veggies. Roasting gives the vegetables a nice earthy, almost smoky flavor while helping to really bring out the natural sugars and give a wonderful flavor. Add them to pasta, salads, really whatever you like. In this recipe, the Swordfish becomes more like the accompaniment for what is actually a warm orzo salad with roasted vegetables and lobster meat. You can substitute cooked shrimp, crab, or other shellfish if you like. Red curry paste can be found in the Asian isle of most grocery stores.

This recipe will also be featured on an upcomming segment of "Carolina In The Morning" on WECT in just a few weeks, but until then here you go!

Swordfish Steaks, about 4-6 ounces each 4

Ground Ginger 2 Tbs

Granulated Sugar 1/4 cup

Zucchini, quartered 1

Yellow squash, quartered 1

Red bell pepper 1

Fennel bulb, chopped 1/2

Olive oil 4 Tbs

Cooked lobster meat 1/2 pound

Green chili pepper, sliced thin 1

Red curry paste 1 1/2 tsp

Lemon juice 2 Tbs

Orzo pasta 8 ounces (dry)

Pre-heat oven to 400.

Quarter zucchini and squash, then cut into 1/4 inch pieces. Cut fennel bulb in half, and remove the core, then chop along with the red pepper. Place vegetables in a large bowl, and drizzle about 1 tablespoon of olive oil over them, season lightly with Kosher salt and ground black pepper, and roast for about 25 minutes. Remove from oven and set aside.

Bring a large pot of salted water to a boil, and add orzo. Cook pasta for about 7 minutes until just cooked, but still slightly firm in the center. Drain pasta, and transfer to a large mixing bowl. To the drained pasta, stir in the remaining olive oil, and then the red curry paste. Fold in the roasted vegetables, lobster meat, and the chili pepper. Stir in the lemon juice and adjust the seasoning if needed. Set aside, but keep warm.

Heat a large non-stick skillet over medium high heat. Mix sugar and ground ginger in a small bowl, and coat each side of the swordfish steaks liberally. Cook for about 3 minutes on each side until the swordfish is cooked through. To plate, place a mound of the orzo mixture on each plate, and top with the fish. Garnish with lemon wedges.

Serves 4