My inspiration for this dish was the spring season that's upon us. I was able to take advantage of using fresh peas and also the rarely used pea greens that the peas grow on. These tender shoots are delicious when gently wilted and add a vibrant color to this dish along with the organic carrot-chive broth. Most important about this dish is the fact that we have been very reluctant to feature swordfish on our menu over the years as we really try to practice sustainable cooking at The Plaza Café, and swordfish has been on the endangered list for many years. However, we are very glad to be cooking with it again as it has made a tremendous comeback. It is one of the best fish to grill, and it holds up well to so many bold flavors. 
Yield: serves 4
leeks, julienne - 1 ea.
onions, julienne - 1 ea.
butter - 3 ozs.
bacon, diced - 2 ozs.
sweet Italian sausage meat, removed from casing - 6-8 ozs.
pea greens - 6 ozs.
peas, fresh, blanched - 6 ozs.
swordfish, 7 oz. portions - 4 ea.
pea tendrils - 4 ea.
carrots, organic - 5#
fish stock/clam juice - 12 ozs.
garlic, roast - 4 ozs.
butter, cubed - 8 ozs.
chives, minced - ½ bunch
1. Slowly brown leeks and onions in butter over medium heat
2. Render bacon and then add sausage meat and cook until nearly done
3. Add leek mixture to sausage mixture and mix well
4. Add pea greens to mixture and cook until just wilted
5. Add peas right before service and heat until warm
6. Season mixture with kosher salt and fresh ground pepper
7. Season swordfish with sea salt and fresh ground pepper, brush lightly with oil and grill to medium rare
8. Portion sausage mixture in center of bowl, top with swordfish, and surround with organic carrot-chive broth
9. Garnish with pea tendrils
Organic Carrot Chive Broth
1. Juice carrots
2. Bring fish stock , roast garlic and butter to boil
3. Add carrot juice
4. Remove from heat and process in vita prep
5. Season with kosher salt and fresh ground white pepper
6. Add chives
And now for Christopher's Perfect Pairings
One thing Doug and I both share is a passion for local seafood and an appreciation for the industry that harvests them. Growing up on the East End of Long Island has afforded us the opportunity to enjoy some of the best seafood in the world. As a kid, I had the wonderful opportunity to do a great deal of deep sea fishing off of Montauk and Shinnecock. My dad always loved coming home from work to see what treats I brought home for him.
It's easy to understand why swordfish is second only to salmon as America's favorite seafood. Full-flavored but not oily or 'fishy,' it appeals to just about everyone. Swordfish turns out to be remarkably versatile when it comes to selecting a good wine to pair with it. That versatility may be another reason why so many people enjoy it. My only suggestion would be to stay away from wines that are to bold, like a Zinfandel.
2007 Domaine Philippe Colin Chassagne Montrachet les Vergers $47.99 - 91 RP
"Lovely intimations of diverse, hard to define mineral notes - along with faint smokiness and ripe apricot - already grace the nose of Colin's 2007 Chassagne-Montrachet Les Vergers, which then comes onto an almost palpably chalky yet lush palate brimming with ripe apricot and pineapple, leading to a bright, refreshing, buoyant, complexly mineral finish. I really like the invigoration lent by the sense of chew and tactile mineral matter here, especially in the context of vivacity and lift. I'm betting this wine from a mixture of young and very old vines will be worth following for 4-6 years." - Robert Parker
2009 Xavier Vins Chateauneuf du Pape Cuvee Anonyme $49.99 - 96 RP
"There are approximately 10,000 bottles of the sensational 2009 Chateauneuf du Pape Cuvee Anonyme, which is fashioned from an unusual blend of 25% Grenache, 25% Mourvedre, 25% Syrah and the remaining 25% Counoise, Vaccarese and other authorized varietals. Its opaque purple color is followed by a wine of extraordinary intensity. Copious notes of licorice, garrigue, underbrush, blackberries, black currants and graphite are present in this full-bodied, modern-styled, fragrant, distinctive Chateauneuf. This terrific, voluptuous 2009 should drink well young and last for 15-20 years." - Robert Parker
2009 Domaine de la Vougeraie Corton Clos du Roi Grand Cru $115 - 94+ RP
"The 2009 Corton le Clos du Roi is pure elegance. It boasts gorgeous intensity in its fruit while retaining a gracious, mid-weight personality. This is another wine that captures the best qualities of the year in its silky, super-refined personality. Sweet floral notes add lift on the finish and serve to balance the intensity of the fruit. Winemaker Pierre Vincent used 30% whole clusters here." - Robert Parker