This dish came about because I had an extra parsnip, and was currious if parsnip fries were any good.

Ingredients: Swordfish, brussels sprouts, red bell pepper, parsnip, fermented mango puree, pea shoots.

Preparation: Brush brussels with soy, roast with juilenned parsnip, garlic. Broil red pepper, remove skin, puree with garrlic, oil, vinegar. Pan-sear swordfish and finish in oven.

Plating: Place brussels on mango sauce, swordfish on pepper puree. Add parsnips, garnish with blanched pea shoots, pine nuts, and chives.

Steve Trettel

Mains, Seafood | New American |