In this On the Menu feature, Owner-Chef Michael Cimarusti of 2-Michelin-Star Providence prepares a 14-day aged swordfish from San Diego. After aging in the Dry Ager cabinet for two full weeks, the swordfish filet is brined and seasoned simply with fennel pollen, espelette powder, and salt before being grilled over lump charcoal. Once seared, the swordfish is brushed with a tare made from mussels and served with a flavorful mussel and saffron sauce. The final touch is a garnish of basil. Despite its simplicity, the dish is bursting with flavor and showcases the natural essence & flavors of the swordfish, brought forth through the dry aging process.
