Swordfish with Pork Belly

Glenn and Lisa Hawley have been at the helm of Off The Hook since 2013, with an outlook as fresh and vigorous today as it was on the first day. Off the Hook is just outside of Pittsburgh, but sources its ingredients from all over the world. Glenn is, by his own admission, never satisfied. He keeps the menu and plating at a high level. And, of course, the service has to be attentive, knowledgeable, and professional. Executive Sous Chef Sean Karpuzi shared one of his freshest gems, Swordfish with Pork Belly, with TABLE.

Health Benefits of Swordfish

Known for its impressive size and quirky appearance in the ocean, swordfish is a versatile and luxurious fish. The fish’s dense, steak-like texture makes it ideal for grilling, and it holds up well to marinades and seasonings. But beyond its great taste, swordfish also has a variety of health benefits. Because of its nutrient density and low-calorie profile, swordfish is an excellent option for those looking to maintain a balanced diet. It’s a perfect choice for a healthy dinner that provides essential nutrients without the added fats found in many other protein sources. Combining it with pork belly means that the best elements of both can shine.

Swordfish with Pork Belly

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• Author: Sean Karpuzi

Print Recipe

Description

A delicious fish dish.

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Ingredients

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• 2 oz pork belly (brined 1 day before)
• 2 oz goat cheese
• ¼ cup heavy cream
• 5 thyme sprigs
• 6 oz fingerling potatoes
• 4 oz Brussels sprouts
• 8 oz center-cut swordfish

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Instructions

For the pork belly brine: 

1. Brine pork belly in 1 cup apple cider vinegar, ¼ cup sugar, and ¼ cup salt. Leave submerged overnight and remove from brine in the morning.
2. Smoke pork belly with applewood chips for 2 hours.</li>

For the swordfish:

1. In a mixer place the goat cheese, heavy cream and thyme, mix at a slow speed for 5 minutes, and then gradually pick up the speed until it’s a smooth mousse consistency. Set aside cheese mixture until plating.</li>
2. Cut fingerling potatoes in half
3. Lightly toss potatoes in vegetable oil and lightly season with kosher salt.
4. Place potatoes on sheet tray and cook in oven for 25 minutes at 400 degrees.
5. Brussels Sprouts (two options): Finely julienne and flash-fried or cut in half and bake for 25 minutes at 400 degrees.
6. Cut 1-inch strip of pork belly and char-grill lightly for flavor and to heat.
7. Lightly season swordfish with salt and pepper to taste and char-grill for approximately 4 minutes on each side at medium temperature.
8. Plate the goat cheese, spread across the bottom of the plate, add fingerling potatoes and Brussels sprouts, top with swordfish, and finish with pork belly.

Recipe by Sean Karpuzi
Styling by Keith Recker
Photography by Dave Bryce

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