Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

The inspiration for this recipe came from one of my fine dining line cooks, Kurtis James. It began as his vision, then quickly became a joint venture between us. The dish is light and full of flavor, offering a nice freshness from the apple slices, a vibrant orange vinaigrette and one of the most flavorful fish out of Hawaii. To complete the dish, I garnished it with pine nuts, which adds just the right amount of crunch and earthy flavor to round out the dish. When the Citrus Swordfish was introduced to Tulalip Bay's menu, it rapidly gained cult status.

My wine recommendation for the Swordfish would be the Marchetti Verdicchio dei Castelli di Jesi D.O., Marches, 2010. It offers refreshing citrus fruits, playful acidity and complex minerality, which are the hallmarks of this varietal.

I look forward to hearing how the Swordfish turned out for your special dinner. Please feel free to email me at any time at deans@tulalipresort.com with any questions.



Enjoy life--EAT!





Swordfish

10-12 fresh Pacific Swordfish, 2-3 ounces per portion

1 cup orange juice

1 cup olive oil

1 Tbsp garlic, minced

1 tsp fresh ground black pepper

2 Tbsp fresh Italian parsley, chopped

2 fresh whole oranges, juice and zest, chopped



Procedure:

Combine the above ingredients in a baking pan and marinate overnight. To marinate the Swordfish evenly, only place one layer of fish in the pan. Once marinated, grill the Swordfish to a medium rare/medium temperature, making sure you don't overcook the fish or it will become dry. By cooking the Swordfish to a medium temperature it will help keep it moist and tender. At the finish, season with a little sea salt for flavor.



Orzo Pasta

4 pounds Orzo Pasta, precooked

1/4 cup Italian pesto, see recipe below

1/2 cup chicken stock

2 Tbsps unsalted butter

Salt and pepper to taste



Procedure:

In a large heated sauté pan, add chicken stock and orzo pasta, slightly reduce the chicken stock. Stir in the pesto, butter and season with salt and pepper to finish. Remove from heat. The pasta can be served hot, warm or cold.



Plating Ingredients:

3 cups orange vinaigrette, see recipe below

36 orange segments, halved

72 toasted pine nuts

3 Granny Smith apples, julienne 1 inch long



Procedure:

Pour a serving of the orange vinaigrette in the middle of the plate, creating a desired design. Add the orzo pasta on top of the vinaigrette, then the Swordfish and fresh apple slices. Top with fresh orange segments and toasted pine nuts.



Orange Honey Vinaigrette

2 cups orange juice

1/2 cup honey

1/2 cup Extra Virgin Olive Oil

Salt and pepper to taste

2 Tbsps Italian parsley, chopped



Procedure:

Pour the orange juice and honey into a bar type blender, carefully turn it on and slowly add the olive oil. Once all the oil has been blended, turn of the blender and place into a bowl. Add salt and pepper to taste and chopped parsley. Mix well and reserve until needed.



Italian Pesto

8 ounces fresh basil leaves

1 tsp fresh garlic, minced

2 ounces toasted pine nuts

2 ounces Parmesan cheese, grated

1/2 cup olive oil

salt and pepper to taste



Procedure:

Place the above ingredients into a food processor and blend into a smooth paste (if it is too thick add more oil to thin). Place the pesto in a container and reserve until needed. This can be made several days ahead or frozen if needed.

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