Swordfish Belly with Cherry Tomatoes and Fennel, Zucchini–Corn Fritters and Chickpea Fries

Pan-Seared Swordfish Belly

Belly is particularly rich, so a brief sear develops a golden exterior while keeping the interior moist. Finishing it in the vegetable pan juices ties the fish to the tomatoes without overcooking either.

Ingredients

• 1½ lb swordfish belly, skin and any tough membrane removed
• 1 tbsp ghee
• ¾ tsp kosher salt, or to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Cut the swordfish into 8–12 thick pieces, approximately 1¼ inches thick. Pat very dry and season with salt and pepper.
2. Heat a wide skillet over medium-high heat. Add the ghee, then the fish in a single uncrowded layer, working in batches if necessary.
3. Sear without moving for 2–3 minutes, until lightly golden and releasing readily. Turn and cook another 2–3 minutes; lower the heat if the rendered belly fat begins to smoke.
4. Transfer the fish to a plate while you prepare the tomato-fennel component in the same skillet. Return the fish and its juices to the finished vegetables and cook gently until the thickest piece reaches 145°F, usually another 1–3 minutes. Serve immediately.

Notes

• Swordfish belly varies considerably in thickness and fat content; use a thermometer rather than relying solely on the clock.
• Swordfish is high in mercury and is not recommended for pregnant or breastfeeding people or young children.

Black Cherry Tomatoes with Fennel, Garlic and Parsley

Thin fennel softens quickly and gives the rich fish a sweet, aromatic foundation. Keeping most tomatoes whole preserves their juicy texture, while a few crushed tomatoes create a light pan sauce.

Ingredients

• 1 small fennel bulb, cored and very thinly sliced; fronds reserved
• 12 oz black cherry tomatoes
• 4 cloves garlic, thinly sliced
• 1 tbsp extra-virgin olive oil
• ¼ cup water, plus more as needed
• 1 tbsp fresh lemon juice, plus more to taste
• ¼ cup flat-leaf parsley, roughly chopped
• ¼ tsp kosher salt, plus more to taste
• to taste freshly ground black pepper

Instructions

1. After removing the seared fish, lower the skillet to medium-low. Leave about 1 tablespoon of cooking fat in the pan, spooning off excess if necessary. Add the olive oil, fennel and salt.
2. Cook for 6–8 minutes, stirring and adding a splash of the measured water if the fond threatens to burn, until the fennel is softened but not mushy.
3. Add the garlic and stir for 45–60 seconds, just until fragrant. Add the tomatoes and remaining water, scraping up the browned bits.
4. Cover and cook for 3–4 minutes, until the tomatoes begin to wrinkle. Uncover, gently crush two or three tomatoes, and simmer briefly to make a loose, glossy sauce while leaving most tomatoes intact.
5. Return the swordfish as directed in its component. Once the fish is cooked, take the pan off the heat and fold in the lemon juice, parsley and a few chopped fennel fronds. Adjust salt, pepper and acidity.

Notes

• The sauce should be spoonable, not thick or dry. Add water a tablespoon at a time if it reduces too far.
• Use the captioned black cherry tomatoes when available; other ripe cherry tomatoes will cook the same way.

Zucchini and Corn Fritters

Squeezing the zucchini thoroughly prevents a wet center and lets the edges crisp. Fresh corn adds sweet bursts against the savory, deeply browned zucchini.

Ingredients

• 1 lb zucchini, coarsely grated
• 1 tsp kosher salt, divided, plus more to finish
• 1 cup fresh corn kernels, from approximately 2 ears
• 2 large eggs
• ⅓ cup cassava flour, plus 1–2 tablespoons if needed
• 2 scallions, thinly sliced
• 2 tbsp chopped flat-leaf parsley
• ¼ tsp freshly ground black pepper
• 4 tbsp ghee, divided, plus more as needed for the pan

Instructions

1. Toss the grated zucchini with ¾ teaspoon salt and let stand in a colander for 10 minutes. Wrap in a clean towel and squeeze firmly until very little liquid comes out.
2. Beat the eggs in a bowl. Fold in the zucchini, corn, cassava flour, scallions, parsley, remaining ¼ teaspoon salt and pepper. The mixture should hold together when pressed into a mound; add another tablespoon or two of flour only if it remains loose or watery.
3. Heat 2 tablespoons ghee in a large skillet over medium heat. Portion the mixture into approximately 12 fritters, using about ¼ cup each, and flatten to roughly ⅜ inch thick.
4. Cook in uncrowded batches for 3–4 minutes per side, until deep golden brown with crisp edges and a set center. Adjust the heat downward if the corn or zucchini darkens before the middle cooks.
5. Add the remaining ghee as needed between batches. Drain on a wire rack, season lightly with salt, and hold in a 225°F oven for no longer than 20 minutes.

Notes

• Mix the batter shortly before frying; even well-squeezed zucchini releases more moisture as it sits.
• Aim for deep browning rather than blackened edges, which can make the corn taste bitter.

Chickpea Fries

Cooking chickpea flour into a thick paste and chilling it creates a firm slab that fries into crisp, golden batons with creamy centers. Thorough cooking removes the raw flour flavor before the fries ever reach the oil.

Ingredients

• 1 cup chickpea flour, approximately 120 g
• 3 cups water
• 1 tbsp extra-virgin olive oil, plus a little for the pan
• ¾ tsp kosher salt, plus more for finishing
• as needed avocado oil for deep-frying, approximately 1–2 quarts depending on the pot

Instructions

1. Lightly oil a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting.
2. Whisk the chickpea flour, water, olive oil and salt together in a saucepan until completely smooth.
3. Set over medium heat and whisk continuously until the mixture thickens. Switch to a sturdy spatula, reduce to low, and cook for 10–15 minutes, stirring and scraping constantly, until very thick, smooth and pulling away from the sides. A cooled dab should taste cooked rather than raw or grassy.
4. Immediately spread into the prepared pan and smooth the top with a lightly oiled spatula. Cool for 20–30 minutes, then refrigerate for 2–3 hours, until cold and firm throughout.
5. Lift out the slab and cut across its width into 12 batons, each approximately 5 inches long and ¾ inch wide. Blot surface moisture carefully.
6. Heat 2 inches of avocado oil in a heavy pot to 350°F, keeping the pot no more than half full. Fry in small batches for 4–6 minutes, turning gently as needed, until golden and crisp. Let the oil return to temperature between batches.
7. Drain on a wire rack and season with salt immediately. Serve hot.

Notes

• The chickpea slab can be refrigerated, covered, for up to 2 days before cutting and frying.
• If the fries seem fragile, chill them longer and handle with a thin spatula; do not crowd or stir them before a crust forms.

Overall Timing / Workflow

Making the chickpea slab ahead leaves only crisping and quick skillet work at dinner time. Cooking the fish last protects its texture while the sides stay briefly warm.

Instructions

1. At least 3 hours before serving: cook the chickpea mixture, spread into its pan, cool briefly and refrigerate until firm. This can also be done the day before.
2. About 55 minutes before serving: slice the fennel and garlic, prepare the herbs, grate and salt the zucchini, and cut the corn from the cobs. Heat the oven to 225°F and set a wire rack over a sheet pan.
3. About 40 minutes before serving: squeeze the zucchini, mix the fritter batter and begin frying the fritters. Transfer finished batches to the oven rack.
4. About 25 minutes before serving: cut the chickpea slab and heat the frying oil. Fry the batons, then hold briefly on a separate rack in the warm oven.
5. About 20 minutes before serving: sear the swordfish in a wide skillet, remove it, and cook the fennel, garlic and tomatoes in the same pan.
6. Just before serving: return the fish to the vegetables, cook to temperature, and finish with lemon and herbs. Plate immediately with the hot fritters and chickpea fries.

Notes

• Use a separate skillet for the fritters so their browned crumbs do not carry into the delicate fish sauce.

Plating

Keeping the crisp sides beside, rather than under, the fish preserves their texture. A restrained spoonful of tomato-fennel juices is enough to connect the plate.

Instructions

1. Divide the fennel and tomatoes among four warm plates, placing them toward one side.
2. Arrange 2–3 pieces of swordfish per plate over or beside the vegetables and spoon a little of the parsley-flecked pan juice over the fish.
3. Add three chickpea fries and approximately three zucchini–corn fritters per plate, keeping their crisp surfaces out of the sauce.

Leftover Path

Separate storage lets the fish reheat gently while the fried components regain their crust in dry heat.

Instructions

1. Refrigerate within 2 hours, storing the fish with its vegetables and juices in one container and the cooled fritters and fries in separate containers. Use the fish within 2 days and the sides within 3 days.
2. Reheat the fritters and chickpea fries on a rack in a 400°F oven for 8–12 minutes, turning once, until hot and crisp.
3. Warm the fish and vegetables gently in a covered skillet with a splash of water until the fish reaches 165°F; avoid a hard simmer.
4. Alternatively, flake the cold cooked fish into a lemony fennel-and-herb salad and serve the reheated fries and fritters alongside.