Chanterelle-Smothered Swordfish with Dandelion Greens and Morel Tamari Squash

Pan-Seared Swordfish

A quick sear gives the swordfish a little color while keeping its firm flesh moist enough to support the generous mushroom topping.

Ingredients

• 4 swordfish steaks, about 6 ounces each and 1 inch thick
• 1 tablespoon ghee
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fresh lemon juice

Instructions

1. Pat the swordfish thoroughly dry and season with the salt and pepper.
2. Heat the ghee in a large skillet over medium-high heat. Add the fish without crowding and sear until lightly golden underneath, about 3–4 minutes.
3. Turn the steaks, reduce the heat to medium-low, and cook for another 4–7 minutes, depending on thickness. Remove when the center reaches 145°F; the flesh should be opaque but still moist. Avoid cooking beyond that point.
4. Finish with the lemon juice and rest for 2 minutes while arranging the greens.

Notes

• Swordfish is a high-mercury fish; people who are pregnant or breastfeeding and young children should choose a lower-mercury fish instead.

Golden Chanterelle Smother

Cooking the chanterelles in batches drives off moisture and browns their edges. A small splash of water loosens the flavorful pan juices without turning the topping into a heavy sauce.

Ingredients

• 1 pound fresh chanterelles
• 2 tablespoons ghee, divided
• 2 cloves garlic, finely chopped
• 1/2 teaspoon kosher salt, or to taste
• 2 tablespoons water
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh lemon juice
• to taste freshly ground black pepper

Instructions

1. Brush the mushrooms clean, trimming dirty stem ends. If rinsing is necessary, rinse briefly and dry thoroughly. Tear large mushrooms lengthwise, preserving their broad caps and ridged undersides.
2. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Add half the mushrooms in a loose layer and cook until their released moisture evaporates and the edges brown, about 6–8 minutes. Turn occasionally rather than stirring constantly.
3. Transfer to a bowl and repeat with the remaining ghee and mushrooms.
4. Return all the mushrooms to the skillet. Lower the heat to medium, add the garlic and salt, and cook for 30–60 seconds.
5. Add the water and scrape up the browned bits. Toss until the mushrooms are glossy and the liquid is mostly reduced, then fold in the parsley, lemon juice, and pepper. Taste and adjust the salt.

Notes

• If the mushrooms release a lot of liquid, let it evaporate before adding more fat or attempting to brown them.

Garlicky Dandelion Greens

Brief blanching softens the greens' bitterness and tenderizes their stems. A quick sauté and a little lemon keep the bed of greens lively beneath the fish and mushrooms.

Ingredients

• 2 bunches dandelion greens, about 1 pound total
• 1 tablespoon ghee
• 2 cloves garlic, thinly sliced
• 2 teaspoons fresh lemon juice
• to taste kosher salt

Instructions

1. Wash the greens thoroughly, trim any tough stem ends, and cut into roughly 3-inch lengths.
2. Bring a large pot of salted water to a boil. Blanch the greens for 1–2 minutes, until bright green and the stems begin to soften. Drain, cool briefly under cold water, and gently squeeze out excess water.
3. Heat the ghee in a skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned.
4. Add the greens and toss for 2–3 minutes, until hot and tender with a little bite remaining in the stems.
5. Finish with lemon juice and salt to taste.

Notes

• For especially young, tender greens, skip blanching and sauté directly, adding a splash of water to help the stems soften.

Steamed Tetsukabuto Squash with Morel Tamari

Steaming preserves the squash's dense, creamy texture and clean sweetness. Morel tamari supplies a concentrated savory finish that echoes the chanterelles.

Ingredients

• 1 small Tetsukabuto squash, about 2 pounds
• 1 tablespoon Shared Cultures morel tamari, verified gluten-free, plus more to taste
• 2 teaspoons extra-virgin olive oil

Instructions

1. Scrub the squash, halve it, and scoop out the seeds. Cut into skin-on crescents about 3/4–1 inch thick.
2. Set a steamer basket over simmering water. Arrange the squash with room for steam to circulate, working in batches if necessary.
3. Cover and steam for 15–25 minutes, until a thin knife slips easily through the flesh and the rind is tender. Keep the water below the squash and replenish it as needed.
4. Transfer carefully to a warm platter. Drizzle the warm squash with the morel tamari and olive oil, distributing the seasoning over the cut surfaces. Taste before adding any additional tamari.

Notes

• If the rind remains tough after the flesh is tender, leave it on for presentation and eat the flesh away from it.

Overall Timing / Workflow

The squash and mushrooms tolerate a short warm hold; cooking the fish last keeps it moist.

Instructions

1. 0:00 — Clean the mushrooms and greens, cut the squash, and prepare the garlic, parsley, and lemon.
2. 0:15 — Start the squash steaming and bring a separate pot of salted water to a boil for the greens.
3. 0:20 — Begin browning the mushrooms in batches. Blanch and drain the greens while the mushrooms cook.
4. 0:35 — Finish the mushrooms and hold over very low heat. Check the squash and transfer it to a warm platter when tender.
5. 0:40 — Sear the swordfish. While it cooks, sauté the blanched greens in a second skillet.
6. 0:50 — Check the fish temperature, season the squash, and assemble on warm plates.

Plating

Stacking the fish and chanterelles over the greens lets their juices mingle, while keeping the squash alongside preserves its distinct sweet-savory flavor.

Instructions

1. Divide the dandelion greens among four warm plates, making a compact bed slightly off center.
2. Set a swordfish steak on each bed and generously mound the chanterelles over the fish. Spoon over any mushroom pan juices.
3. Arrange the squash crescents alongside, orange flesh facing up, and spoon any remaining morel tamari dressing over the squash.

Leftover Path

Keeping the fish separate allows gentle reheating without overcooking the vegetables or drying out the swordfish.

Instructions

1. Refrigerate leftovers in shallow, covered containers within 2 hours, storing the fish separately when possible. Use within 3 days.
2. Reheat the squash in a steamer and warm the mushrooms and greens in a covered skillet with a splash of water.
3. For hot leftovers, add the fish to the covered skillet over low heat and warm gently to 165°F. Alternatively, flake the chilled fish over a lemon-dressed salad and serve the reheated squash and mushrooms alongside.