Grilled Atlantic Swordfish

with shrimp pot stickers and cracked peppercorn sauce

Source: Chef2Chef

Chefs Anne and David Gingrass
Serves six

-for the potstickers
1 lb. Fresh shrimp, peeled and tails removed
1 tsp. Fresh ginger, peeled and minced fine
1 tsp. Fresh basil leaves, chopped
1 tsp. Fresh cilantro leaves, chopped
1 Egg white
1/4 Fresh lemon, squeezed
1 Green onion, sliced finely
1 Whole egg, beaten
24 Potsticker wrappers (siu gow)

-for the sauce
3 Tbls. Olive oil
All of the shells and tails from the above shrimp
3 Shallots, peeled and sliced thinly
1 Small leek sliced thinly
1 rib Celery, sliced thinly
3 Green onions
3 Slices fresh ginger root, 1" diameter and 1/4" thick
1 cup Chopped fresh tomato
1 cup White wine
1/2 cup Plum wine
2 cup Chicken stock
1 Tblsp Black peppercorns
All stems from the above basil and cilantro

-for the cilantro drizzle
1 cup Creme fraiche
1 Tbl. Fresh wasabi, grated (or frozen - not powdered)
1/2 bu. Fresh cilantro

-to complete the dish
2 Lbs. Fresh swordfish filet, cut into 6 equal steaks
3 Tbls. Olive oil
1 Tbl. Peanut oil
1/2 tsp. Cracked black peppercorns
3 Tbls. Sweet butter

-to make the potstickers
Combine the shrimp and ginger in the bowl of a food processor with a pinch each of salt and pepper and puree until smooth and clinging to the sides of the bowl. Add the egg white and puree until combined. Remove to a small bowl and stir in the green onion, basil, cilantro and lemon juice and season to taste with salt and pepper. Chill well.

When ready to fill the potstickers, place approximately 1 Tbl. Of tilling in the center of each wrapper and brush the edges with egg. Pinch one side together about 1/4" up then, starting on one side or the other, fold 1/4" pleats, one after the other until the entire dumpling is sealed. Store refrigerated on parchment paper sprinkled with corn starch until ready to cook.

-for the sauce
Heat a suitable pot over high heat and add the oil. When the oil is very hot, add the shrimp shells and saute, stirring frequently, until the shells become bright pink. Add the shallots, leek and celery until soft then add the green onion, ginger, peppercorns and tomato. Continue to saute for two minutes then add wines and reduce by half. Add the stock and the herb stems and reduce to a simmer. Simmer until reduced by 1/3 then strain. Reserve.

-for the cilantro drizzle
Combine the yogurt, wasabi and cilantro in a blender and puree until almost smooth. Season to taste with salt and pepper and reserve.

-to finish the dish
Marinate the swordfish in the olive oil after cutting into steaks. Refrigerate until ready to cook the fish. Cook the potstickers in salted boiling water for three minutes or until the wrappers become soft. Remove from the water and drain. Hold until ready to finish.

When ready to serve, sprinkle the fish liberally with salt and freshly ground black pepper and grill over high heat to medium rare (or to your liking). Place the steaks in the center of a warm plate. Heat the peanut oil in a saute pan over high heat and place the potstickers in, flat side down (pleats up) and fry over medium-high heat until the bottoms become golden brown. Place a lid over the pan and pour the oil out. Add the cracked black peppercorns. Return to the heat and add two cups of the sauce to the pan. Boil until the sauce is reduced by approximately half then add the butter. Reduce the heat and stir the butter into the sauce. Arrange the potstickers around the swordfish, three on each plate and spoon the sauce over the fish and potstickers.

Drizzle the cilantro drizzle over the potstickers and garnish with cilantro sprigs.