Grilled Swordfish, Zucchini Noodles & Tomato-Saffron Broth

    Grilled Swordfish, Zucchini Noodles & Tomato-Saffron Broth

    SERVES 4
    Courtesy of Artemio Lopez, chef de cuisine at The Brasserie

    4 swordfish steaks (5 ounces each)
    2 tablespoons olive oil
    Salt and pepper to taste

    For the zucchini noodles:
    1¼ pounds zucchini
    2 ounces basil, chiffonade
    3 tablespoons olive oil
    1 teaspoons lemon juice
    Kosher salt to taste

    For the tomato-saffron broth:
    1¾ ounces shallots, chopped
    4 cloves garlic, chopped
    1 teaspoon saffron, toasted with a little salt in a small sauté pan
    10 seasoning peppers, chopped
    3 tablespoons white wine
    1 pound, 15 ounces fresh tomato, cored and diced
    7 cups chicken broth
    Kosher salt to taste

    For the tomato broth:
    Heat the oil over medium-low heat. Add the shallots and garlic. Cook for about 2 minutes, stirring occasionally, until softened but not browned. Add the saffron and seasoning pepper, followed by the white wine, and cook for about 1 minute. Add the tomatoes and cook for another 4 to 5 minutes.

    Add the chicken broth. Increase the heat to high and bring to a boil, then reduce to medium-low and cook for 30 minutes. Blend the mix with a hand mixer. Strain through fine-mesh strainer, discarding the solids. Season with salt to taste.

    For the zucchini noodles:
    Cut zucchini into thin, noodle-like strips using a mandolin or spiralizer. Heat the olive oil to medium-high heat; add the zucchini and cook for about 3 minutes, stirring occasionally. Add the basil, lemon juice and seasoning.

    For the swordfish:
    Preheat the grill to a medium-high heat. Rub the fish with olive oil and season to taste. Lightly oil the grill and cook the steaks for about 4 to 5 minutes on each side.

    To assemble:
    In a pasta bowl, place the zucchini noodles in the middle. Rest the swordfish on top, pour the tomato broth carefully around the noodles and fish. Garnish with basil leaves and a drizzle of olive oil.