Chief James Klein
Dom’s Kitchen and Market – 2730 North Halsted, Chicago
Visit https://domschicago.com/ for @domschicago or all of the latest fall promotions.
Receipts:
GRILLED ESPADON WITH LEMON AND CHIMICHURRI HERB MARINADE
For 4 people
LEMON MARINADE WITH HERBS
1/2 Lemon
1 ounce (2T) Kosher salt
1/4 tsp. Fresh rosemary (trimmed and cleaned)
1/4 tsp. Fresh thyme (chopped)
2 cloves of fresh garlic
2 tbsp. Lemon Juice (Fresh)
2 oz. (4T) Olive Oil
PREPERATION:
CUT 1 WHOLE LEMON IN HALF ALONG THE ECUADOR, THEN CUT EACH HALF INTO 4 PIECES. REMOVE THE SEEDS.
COMBINE THE FOLLOWING INGREDIENTS IN THE FOOD PROCESSOR:
SWED LEMON PIECES
1 OZ (2T) OF KOSHER SALT
1/4 CC OF ROSEMARY
TSP THYME
2 CLOVES GARLIC
ADD 2 TBLS OF LEMON JUICE AND 2 FL OZ (4T) OF OIL TO THE MIX AND PROCEED FOR 2 MINUTES TO MIX.
NOTE: SMALL SPOTS OF LEMON SKIN WILL REMAIN IN THE MARINADE. IT’S GOOD!
CHIMICHURRI
½ ounce (1T) Fresh parsley (leaves cleaned and chopped)
½ ounce (1T) Fresh cilantro (leaves cleaned and chopped)
1 spring onion (sliced 1/2 “thin)
2 oz. (4T) Dried Italian oregano
1 ounce (2T) raw garlic clove
1 Jalapeno (chopped and seedless)
1/2 ounce (1T) White Wine Vinegar
2 oz. (4T) Olive Oil
Kosher salt
PREPERATION:
PLACE ALL INGREDIENTS IN A SMALL PLASTIC CONTAINER. USE A HAND MIXER UNTIL ALMOST COMPLETELY SMOOTH. IT IS GOOD IF THERE ARE STILL A FEW HERBAL FLIES IN THE MIXTURE.
SWORDFISH
4 EA 6OZ STEAK OF SWORD
1.5 FL OZ (3T) LEMON HERB MARINADE
2 FL OZ (4T) CHIMICHURRI
PREPERATION:
PLACE THE SWORDFISH, 1.5 FL OZ (3) LEMON HERB MARINADE AND 2 FLOZ (4T) CHIMICHURRI IN A STAINLESS STEEL MIXING BOWL
USING GLOVED HANDS, MIX THE INGREDIENTS UNTIL THE SALMON IS EVEN COATED. MARINE OVERNIGHT FOR BEST FLAVOR, OR COOK IMMEDIATELY AS NEEDED.
TO COOK:
USE PLIERS, PLACE THE MARINATED SWORD ON A PREHEATED GRILL.
COOK FOR 3 MINUTES, TURNING AT 90 DEGREES AFTER 1H30 MINUTES.
RETURN AND REPEAT STEP.
COOK UNTIL THE SWORDFISH REACHES AN INTERNAL TEMPERATURE OF 140F.
