# Swordfish Belly with Chanterelles and Shallots, Roasted Sunchokes, and Broccolini > Rich swordfish belly meets golden chanterelles and sweet shallots, with parsley and lemon keeping the pan juices bright. Crisp-edged sunchokes and tender broccolini dressed with Forager’s Vinaigrette make this a generous Northern California autumn supper. - URL: https://www.chezjk.com/recipes/seaforager-swordfish-belly-with-chanterelles-shallots-roasted-sunchokes-broccoli - Author: Jonathan Katzman - Cooked and photographed: 2023-11-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian ![Swordfish Belly with Chanterelles and Shallots, Roasted Sunchokes, and Broccolini](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1c5387093ac0ac2d.jpg) ## Gently Pan-Cooked Swordfish Belly Swordfish belly has enough richness to stay succulent with gentle cooking. Large pieces hold together better than small cubes and can be folded into the mushrooms just before serving. ### Ingredients - 1½ lb swordfish belly, skin and tough membranes removed - 1 tbsp ghee - ½ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper - 2 tbsp water ### Instructions 1. Pat the fish dry and cut into broad pieces roughly 2–3 inches across, keeping their natural thickness. Season with salt and pepper. 2. Heat the ghee in a large nonstick or well-seasoned skillet over medium heat. Add the fish in a single layer and cook gently for 3–4 minutes, until the undersides are opaque and lightly golden rather than deeply crusted. 3. Turn carefully with a thin spatula. Lower the heat, add the water around the fish, and cover loosely. Cook for another 3–7 minutes, depending on thickness, until the thickest pieces reach 145°F. 4. Transfer the fish and its juices to the finished chanterelles and shallots. Fold together once, gently, or spoon the mushroom mixture around the fish to keep delicate pieces intact. ### Notes - Belly pieces vary considerably in thickness; remove thinner pieces as they finish rather than waiting for the entire pan. - Swordfish is a high-mercury fish and should be avoided by pregnant or breastfeeding people and children. ## Chanterelles and Shallots with Parsley Browning the mushrooms before adding the shallots prevents steaming and builds savory depth. A little water loosens the pan juices into a light coating rather than a heavy sauce. ### Ingredients - 1 lb chanterelles - 3 medium shallots, sliced into thin rings - 2 tbsp ghee, divided - ½ tsp kosher salt, plus more to taste - 3 tbsp water, plus more as needed - 2 tsp fresh lemon juice - ⅓ cup roughly chopped flat-leaf parsley - to taste freshly ground black pepper ### Instructions 1. Brush the chanterelles clean, or rinse briefly if gritty and dry thoroughly. Trim the stem ends and tear large mushrooms lengthwise into substantial pieces. 2. Heat a wide skillet over medium-high heat. Add 1 tablespoon ghee and the mushrooms in a loose layer, working in batches if needed. Cook for 6–9 minutes, letting released moisture evaporate and the edges turn golden. 3. Reduce the heat to medium. Add the remaining ghee, shallots, and salt. Cook for 5–7 minutes, stirring occasionally, until the shallots are soft and lightly caramelized. 4. Add the water and scrape up the browned bits. Set over low heat while the fish finishes; add another splash of water if the pan becomes dry. 5. Add the cooked swordfish and its juices. Finish with lemon juice, parsley, and pepper, folding gently. Taste and adjust the salt before serving. ### Notes - Keep the mixture moist and glossy, not soupy. Add lemon gradually so the chanterelles retain their delicate flavor. ## Roasted Sunchokes Skin-on chunks roast into creamy centers with nutty, deeply browned edges. A hot sheet pan and generous spacing keep them from steaming. ### Ingredients - 1½ lb sunchokes - 2 tbsp extra-virgin olive oil - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with a heavy rimmed baking sheet inside. 2. Scrub the sunchokes thoroughly, trim damaged spots, and dry well. Leave the skins on and cut into roughly 1–1½-inch chunks with at least one flat surface. 3. Toss with the olive oil, salt, and pepper. Carefully spread over the hot sheet pan, placing flat sides down and leaving space between pieces. 4. Roast for 35–45 minutes, turning after about 25 minutes, until deeply golden outside and completely tender when pierced. Serve promptly for the crispest edges. ### Notes - Sunchokes can cause digestive discomfort; offer smaller portions to anyone unfamiliar with them. ## Broccolini with Forager’s Vinaigrette Steaming keeps the stems juicy and the florets green. Dressing the broccolini while warm helps the vinaigrette coat it evenly. ### Ingredients - 1½ lb broccolini - 3 tbsp Noma Projects Forager’s Vinaigrette, plus more to taste - to taste kosher salt ### Instructions 1. Trim the dry ends from the broccolini. Split unusually thick stems lengthwise so the bunch cooks evenly. 2. Bring an inch of water to a simmer beneath a steamer basket. Add the broccolini, cover, and steam for 5–7 minutes, until bright green and tender with a little resistance in the stems. 3. Spread briefly on a clean towel to shed excess moisture, then transfer to a warm bowl. 4. Shake the vinaigrette well and toss with the warm broccolini. Taste before adding salt or more dressing. ### Notes - Start with less vinaigrette if your bottle tastes particularly concentrated; the broccolini should be glossy without sitting in a puddle. ## Overall Timing / Workflow The sunchokes take the longest and tolerate a brief wait. Finishing the fish and broccolini last preserves their texture. ### Instructions 1. 0:00 — Heat the oven and sheet pan. Scrub, cut, and season the sunchokes. 2. 0:10 — Start roasting the sunchokes. Clean the mushrooms, slice the shallots, chop the parsley, and trim the broccolini. 3. 0:25 — Start cooking the chanterelles and shallots. Prepare and season the swordfish. 4. 0:35 — Turn the sunchokes and start heating the steamer water. 5. 0:40 — Cook the swordfish in a second skillet. Keep the mushroom mixture warm over low heat. 6. 0:45 — Steam and dress the broccolini. Check the sunchokes for tenderness and browning. 7. 0:50–0:55 — Finish the fish with the mushrooms, lemon, and parsley, then plate everything immediately. ## Plating Three distinct sections preserve the contrast between crisp sunchokes, juicy fish, and lightly dressed greens. ### Instructions 1. Arrange the broccolini across the upper portion of each warmed plate, keeping the stems mostly aligned. 2. Pile the roasted sunchokes to one side with their browned faces visible. 3. Spoon the swordfish, chanterelles, and shallots alongside, placing a few larger pieces of fish on top. Spoon the light pan juices over the fish rather than the sunchokes. ## Leftover Path Separate storage allows the sunchokes to regain their crisp edges without overcooking the fish or greens. ### Instructions 1. Refrigerate leftovers within 2 hours, storing the fish and mushrooms separately from the sunchokes and broccolini. Use within 2 days for best quality. 2. Reheat sunchokes in a 400°F oven for 10–15 minutes until hot and crisp-edged. 3. Warm the fish and mushrooms gently in a covered skillet with a splash of water, heating leftovers to 165°F. Avoid prolonged simmering. 4. Serve the broccolini cool or briefly steam it to warm through; add only enough additional vinaigrette to refresh the coating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.