Swordfish with Béarnaise and Asparagus-Lemon Risotto

I actually missed my very first blogiversary! I cannot believe I missed it! It was August 5th and I had been telling myself all summer long that I was going to try and do something great, and then I missed it! Ugh :( As most of you know I was accepted into a full-time, one year, intensive Masters Degree program in Higher Education.  Now, don't get me wrong, I have always loved school, but this program is rough! It's just nothing but paper after paper, and it is because I was writing a paper that I completely missed the boat on my blogiversary.  Next year I will just have to more than make up for it.

Since I decided to take a little breather from paper writing tonight, I am bringing you all a delicious dinner dish that I love to make! It is one of those more "special" meals that I like to make for my love when he is being good! :)  For anyone who love swordfish or has ever had a "Swordfish Oscar" entree at a restaurant, then this is definitely a meal for you!

Swordfish with Béarnaise served over an Asparagus-Lemon Risotto

Ingredients

Fish:

-1 to 2 pounds swordfish steaks

-Salt and pepper to taste

-Olive oil

Asparagus-Lemon Risotto:

-1 pound Asparagus

-1 lemon zested and juiced

-2 cups chicken broth
-1/2 cup water
-1 medium shallot, chopped
-3 tablespoons butter, unsalted
-1 cup Arborio rice
-1 cup dry white wine
-1/4 cup Parmesan cheese
-2 tablespoons mascarpone cheese
-Salt and pepper to taste

Béarnaise:

-1 bunch fresh tarragon (or about a teaspoon dry)

-2 shallots, minced

-1/4 cup champagne vinegar

-1/4 cup dry white wine

-4 egg yolks

-1/2 cup (1 stick) butter, unsalted, melted

-Salt and pepper to taste

Directions

Risotto:

Cut the woody ends of the asparagus off and throw away.  Then, cut the leafy ends off and place into a pot of water.  Boil for one minute, place into an ice water bowl, and set aside.  Then, taking the remaining stems of asparagus, boil them for about 8 minutes.  Remove the stems and 1/2 cup of the water, place in a blender or food processor and puree until smooth. 

In a saucepan, pour in the asparagus puree and chicken broth, and simmer over low heat.  Meanwhile, in a separate saucepan, melt 2 tablespoons of the butter and add the chopped shallots.  Sauté for about 3 minutes.  Add the Arborio rice and make sure it is coated with the butter and shallots.  Add the wine and cook over medium-high heat until the wine is completely reduced.  Once the wine has reduced, pour in the chicken broth and asparagus (about a 1/2 cup) and simmer until reduced.  Repeat this process of adding and reducing until the broth has been used up (about a 20 minute process).  Remove the risotto from the heat.  Stir in the remaining tablespoon of butter, lemon juice and zest, and Parmesan, and mascarpone cheeses.  Take the leafy asparagus tips from the ice water and mix them into the risotto as well. Season with salt and pepper to taste. 

Swordfish:
Lightly brush the swordfish with oil and season both sides of the fish with salt and pepper.  Cook under the broiler for about 8 minutes or on the grill (about 4 minutes on each side). Set aside and let rest for a couple of minutes. 

Béarnaise:

In a saucepan, add the tarragon, shallots, wine, and champagne vinegar. Simmer until the wine and vinegar reduce by at least half. 

In a blender, mix the egg yolks, salt and pepper, and béarnaise reduction together.  Melt the butter in a bowl, and leaving the blender running, slowly pour the melted butter into the egg yolk mixture. Once the mixture emulsifies, blend for another moment and then set aside. 

On a dish, scoop out some risotto first, then place the swordfish on top, and finish off with some extra whole cooked asparagus (optional) and béarnaise. Serve warm and enjoy! 

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