Shutome is a billfish with a similar texture to swordfish; you can also substitute Pacific halibut. White anchovies in brine are available at specialty foods shops, but you can also omit them if you can't find them. The recipe is from the Ilihani restaurant at Manele Bay, Hawaii.
Servings: 4
fish
4 6-ounce (175-gram) pieces shutome or Pacific halibut
Grated rind of 2 lemons (reserve lemons for use in garnish)
½ cup olive oil
Artichoke purée
2 tablespoons olive oil
½ cup chopped onion
1 teaspoon chopped garlic
1 teaspoon thyme leaves
2 tablespoons chopped prosciutto
¼ cup white wine
4 artichoke hearts, quartered (I buy the roasted Italian ones)
½ cup fish or chicken stock
1 tablespoon chopped basil
Salt and freshly ground pepper
Puttanesca sauce
½ cup sun-dried tomatoes, chopped
1 tablespoon capers, rinsed and chopped
2 tablespoon chopped olives
2 teaspoons chopped anchovy fillets
2 tablespoons chopped parsley
Garnish
4 white anchovy fillets
Juice of grated lemons
Method
Marinate fish fillets 4 hours or overnight in grated lemon rind and olive oil.
Heat olive oil in a skillet over medium heat to make artichoke purée. Add onion, garlic, thyme and prosciutto and sauté for 2 minutes or until softened. Add wine and simmer for 2 minutes or until reduced by half. Add artichoke hearts and stock and simmer for 4 minutes longer or until reduced by half. Add basil for last 30 seconds of cooking.
Transfer artichoke mixture to a blender or food processor and purée until smooth. Sieve if desired and season with salt and pepper to taste. Keep warm.
Combine ingredients for puttanesca sauce. Set aside. Preheat grill to high.
Season marinated fish with salt and pepper. Oil grill and grill for 3 minutes, flesh side down. Flip over and grill another 3 minutes or until just pink in centre.
Place artichoke purée in the centre of 4 plates. Place fish on top. Spoon sauce around plate and top fish with white anchovy fillets and a squeeze of lemon juice.
Lucy Waverman