Broiled Shutome (Swordfish) On Black Turtle Beans with Tomato Cilantro Vinaigrette

Tim Le, Cook,
Sheraton Waikiki Hotel

1 cup black turtle beans
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped round onion
1/4 cup finely chopped lemongrass
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1/4 cup sherry wine
1/4 teaspoon crushed red pepper
Salt and ground black pepper to taste
4 Cryofresh shutome (Swordfish) fillets (3 oz. each)
Tomato Cilantro Vinaigrette

Soak black turtle beans in water overnight. In a small pot boil the beans in lightly salted water until soft. Drain; set aside. In a large bowl combine olive oil, garlic, onion, lemongrass, lemon juice, vinegar, sherry, crushed red pepper, salt and pepper ; blend well. Add shutome and marinate for 2 hours. Prepare Tomato Cilantro Vinaigrette. Broil fish on both sides for 3 minutes or until done. Serve shutome with black turtle beans and drizzle with Tomato Cilantro Vinaigrette. Makes 2 servings.

Tomato Cilantro Vinaigrette

1 teaspoon finely chopped garlic
1 tablespoon finely chopped onion
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro
1 cup finely diced tomatoes
1 tablespoon lemon juice
1 tablespoon Thai sweet chili sauce
Salt and ground black pepper to taste

In a skillet sweat the garlic and onion in olive oil. Add all the remaining ingredients, except salt and pepper, and cook for 5 minutes. Season to taste with salt and black pepper. Makes 2 servings.