from Chef Matt Bolus of The 404 Kitchen, Nashville, Tennessee
4 six-ounce swordfish steaks
6 spring Vidalia onions, quartered
2 cups fresh English peas, (frozen also work great)
1 pound Jerusalem artichokes, cut into ¾-inch pieces
½ cup white wine vinegar
½ cup butter
4 sprigs fresh thyme
Salt, kosher or sea, to taste
Black pepper, freshly ground, to taste
Extra virgin olive oil
Preheat oven to 375 degrees.
Toss Jerusalem artichokes with olive oil, salt, and black pepper. Roast until just tender, about 15 to 20 minutes.
While artichokes are roasting, heat a couple of tablespoons of olive oil in a pan over medium-high heat. Sear onions on their cut sides until nicely caramelized and tender.
If using fresh English peas you will need to blanch them in salted boiling water until they are tender, about 5 minutes. If you are using frozen peas you can add them into the sauté as you finish.
Season swordfish on both sides with salt and black pepper. Heat a pan over medium-high heat and add just enough oil to coat. Sear swordfish on the first side until golden brown. Flip the steaks over and reduce heat to low.
Add 4 tablespoons of butter, thyme, and a splash of white wine vinegar. Baste fish with the butter vinegar mix until it is cooked to a medium temperature. Remove swordfish from the pan onto paper towels and allow to rest.
Combine onions, peas, and artichokes in a pan and heat through over medium heat. Add remaining butter, a splash of white wine vinegar, and season to taste with salt and black pepper.
To plate, divide vegetables evenly on each plate and serve fish on top.