Swordfish en Escabeche with Giardiniera and Garlic Croutons
4-6 medium sized skin-on swordfish fillets
1 cup of Lucini® Premium Select Extra Virgin Olive Oil®
1/2 cup Lucini® Pinot Grigio Vinegar
6 shallots, finely sliced
1 carrot, julienned
1 tsp. coriander seeds
1 bay leaf
1/2 tsp. black peppercorns
Season the swordfish and place on a parchment lined baking sheet with olive oil. Bake in a 400 degree oven until just cooked through, about 10 - 15 minutes depending on the size of the fillets. Set aside.
Meanwhile saute the sliced shallots in a couple tablespoons of extra virgin olive oil and add the julienned carrots. When soft, add in vinegar and herbs and spices. Simmer for 2 minutes, take off from heat and cool.
Place cooked swordfish fillets in a dish with tall sides, pour the vinegar mixture over the fish and add the rest of the olive oil so that the fish is totally submerged. Refrigerate overnight.
Serve cool or at room temperature topped with the giardiniera and garlic croutons.
Chef Danille is a rising star in the gourmet world of the Slow Food Movement. She previously worked for Thomas Keller at French Laundry before becoming Alice Water's protégé at Chez Panisse.