Tony Mantuano

The Chef: Tony Mantuano

"With the increased popularity of seafood prepared in the Italian tradition, we use Diamond Crystal® kosher salt to give a 'quick cure' to fish.... Only Diamond Crystal® kosher salt gives us the consistency in a curing salt that we demand."

Swordfish Steaks With Arugula And Lemon

Created by Chicago chef partner Tony Mantuano, of Spiaggia restaurant fame, the Windy City's only 4-Star Italian restaurant.

The taste of the buttery, rich swordfish is further enhanced with this spice cure. The balance of sweet, warm spices with the peppery bite of the arugula leaves is a great food pairing.

Swordfish Steaks with Arugula and Lemon

Serving Size: 4 to 8 as an appetizer or first course
Prep Time: 15 minutes
Curing Time: 1 ½ days

Ingredients

  • ½ cup - Diamond Crystal® kosher salt
  • ½ cup - Light brown sugar, packed
  • ¼ cup - Granulated sugar
  • 1 Tbsp. - Black pepper, coarsely cracked
  • 1 clove - Garlic, minced
  • ½ tsp. - Cinnamon, ground
  • 1/8 tsp. - Cloves, ground
  • 1 – 1¼ lbs. - Swordfish, cut into 2" thick steaks, skin removed
  • 2 cups + - Arugula leaves, fresh
  • 3-5 Tbsp. - Olive oil
  • 2 large - Lemons, juiced

Directions

  1. Combine in a small bowl, the Diamond Crystal® kosher salt, both sugars, pepper, garlic, cinnamon and cloves.
  2. Mix well.
  3. Lay swordfish steaks in a small 9" glass pie plate or 8" x 8" glass baking dish, and pour the salt mixture over the fish, patting mixture evenly over all the surfaces of fish, top and bottom.
  4. Cover tightly with plastic wrap and refrigerate 4 to 6 hours.
  5. Flip the swordfish after 4 to 6 hours.
  6. Cover tightly with plastic wrap and return to the refrigerator for 24 additional hours.
  7. To serve, scrape off all dry spice mixture, and thinly slice swordfish into 12 to 14 pieces.
  8. Place portions of fish on salad size plates and top with arugula leaves.
  9. Drizzle the entire presentation with olive oil and lemon juice.
  10. Sprinkle with Diamond Crystal® kosher salt and cracked black pepper.
  11. Serve chilled.

Serving Suggestions

  • Serve swordfish, thinly sliced, on crackers spread with lemon aioli.
  • Serve slices of swordfish as a topping for large entrée salads, using mixed greens, chilled green beans, and boiled baby red potatoes.
  • This is a twist on the classic Salad Nicoise.
  • Drizzle with a Dijon mustard dressing.