I was hankering for seafood going into this post. I wanted to do shark for the cool factor but shark meat isn’t that exciting to be honest. Swordfish on the other hand is a great sea protein that is not hard to come by in your local food markets. It usually comes in the form of steaks so, as a guy I’m all about that.

 I was also getting tired of following other people’s genius with the preparation of these meals. I followed the recipes due to my unfamiliarity with the items. This one though, I’m very comfortable with.

Time for me to make it up as I go along, with my very own house-made recipe. I gave a lot of thought into all the flavors I wanted to present. From sweet and spicy, to bitter and savory; I got them all in there. I hope you can try this one yourself sometime.

So, these are the full ingredients you will need:
Swordfish steak
1 Pinneapple
Bushel of asparagus
1 cup of cinnamon syrup
1 cup of edemame puree
Paprika
White pepper
Minced garlic
Cayenne pepper
Fresh cinnamon sticks

Two of the ingredients displayed have previous preparation to them; the cinnamon syrup, and the edemame mint puree. The cinnamon syrup I made the night before, and the puree I made just before getting started on the main event.

The cheese involved is grated Parmesan. Basically, after boiling the edemame you throw it, and the rest of the ingredients into a blender until it reaches the consistency you desire.

Throw the minced garlic in with about half a bag of edemame. Boil for about 10 minutes. Strain the edemame

Throw the edemmame in the blender with 2 Tablespoons of creme fraiche, a 1/4 cup of parmesan cheese, and a Tablespoon of mint. Turn the blender off when it reaches a consistency you feel comfortable serving with.

A ripe pineapple can be identified by being able to pull the top leaves out easily. Slice out the entire fruit because your going to want a little taste in between…. to “verify quality.”

I took a small knife to take out the core of the pineapple slices. I tried to make sure all were uniform.

The asparagus can be cooked last.   I cut the veggies about halfway down

Now for the final act! All my ingredients are prepped and ready to be cooked. I used white pepper, cayenne pepper, paprika and a dash of fresh ground cinnamon powder to season before grilling.

Open flame grill for the win! I cooked the swordfish to a medium which took no more than 10 minutes. Make sure your watching it the whole way. Seafood cooks very fast. The pineapple I kept flipping until they got decent grill marks on them.

With about 5 minutes left to the grilling items, the asparagus goes onto a saute pan with oil, salt, and pepper. I recommend a high heat so it cooks the outside fast while preserving that natural crunch on the inside. This is the bitter portion of the dish so as long as that inner green is combined with a great char on the outside you cant go wrong.

I had this dish visualized before anything was even cooked. I got my first epiphany for what i wanted to do when i saw a cover of a cookbook with cinnamon sticks and pineapple on the cover. I figured those would make a great combination with seafood… and here we are. My best creation besides the bacon wrapped venison. I love this one more because I thought of every ingredient and process. If your tired of fried fish, or tuna casserole, and really crave a revolutionary dish… I invite you to give this recipe a shot. Its got glamour in presentation and it has a wow factor on the palet.