Brandon Kealoha: Js' Bistro pan seared swordfish (recipe)

Ingredients

1 6-ounce swordfish fillet

1/2 cup fresh lemon juice

1 tablespoon capers

2 tablespoons unsalted butter

4 ounces heavy cream

8 61/70 prawns

Orzo

Salt and pepper

Directions

Salt and pepper both sides of fish and sear in a nonstick pan, making sure pan is hot. Cook to medium. Remove swordfish and sauté garlic and shallots in the same pan.

Deglaze with white wine (I prefer a sauvignon blanc). Add fresh lemon juice and capers then finish with butter. Cook broccolini and season with butter, salt and pepper.

To make parmesan shrimp orzo:

Cook orzo until al dente, add heavy cream, shrimp and lemon, reducing heat until creamy.

Brandon Kealoha is executive chef and general manager of Js' Bistro in Dayton.