Seafood dishes fit for fall - WKOW 27: Madison, WI Breaking News, Weather and Sports

Seafood dishes fit for fall

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Just because it's no longer summertime doesn't mean you can't freshen up a seafood dish for fall. Chef Rod Ladson from Madison's Bonefish Grill shows us how to make grilled swordfish paired perfectly with pumpkin ravioli.

·4 each - 6 ounce fresh swordfish steak
·½ tsp Kosher salt
·¼ tsp freshly ground black pepper
·4 tbsp crumbled feta cheese
·16 each - Pumpkin Ravioli
·2 quarts boiling water
·4 tbsp butter
·1 tsp shallots, ¼” dice
·2 tsp fresh sage leaves, roughly chopped
·2 tbsp French’s crispy onions
·1 tbsp chopped parsley


1. Season the swordfish steaks with salt and pepper.
2. Grill for 60 seconds and flip swordfish over.
3. Place 1 tablespoon of crumbled feta cheese on top of each steak.
4. Move steaks to the coolest part of the grill and cook to an internal temperature of 135°.
5. Remove from the grill and keep warm.
6. Place the ravioli into the boiling water and cook following the package instructions.
7. Drain the ravioli in a colander.
8. Melt the butter in a large sauté pan over medium high heat.
9. Add the shallots and chopped sage leaves; cook until the butter just begins to brown.
10. Immediately after the butter begins to brown, add the drained ravioli and toss to coat the pasta.
11. Place the ravioli in the center of a large warm pasta serving platter.
12. Arrange the swordfish around the outer edges of the pasta.
13. Sprinkle the crispy onions and chopped parsley over the pasta and fish.
14. Serve with your favorite vegetable side dish.

Fresh Pear Martini

2 ounces Absolut Pears
½ ounce St. Germain Elderflower
½ of a local pear
½ ounce of simple syrup
1 lemon's worth of fresh-squeezed lemon juice

Pick your favorite local pear and muddle half of the pear with the simple syrup and fresh squeezed lemon juice. Add the Absolut Pears and St. Germain and shake ice cold. Add a slice of pear or an edible flower for a fun finishing touch.

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