Executive Chef Paul Kistler prepares
Sword Fish with Buddhist Vegetables with Chinese Pesto Sauce

Ingredients: 1 Sword Fish steak, about 2 - 3" thickness 1 cup mushrooms 1/2 cup grated carrot 1/2 cup chopped lotus root 1/2 cup sliced bok choy Salt & pepper Chinese Pesto sauce Bean curd basket* Chinese Chili sauce   Chili Sauce Ingredients: 1 ounce dried red chilies, stemmed and seeded 1/2 chopped onion 1 glove garlic, chopped 1 cup water   Chinese Pesto Sauce Ingredients: Chopped chinese parsley 2 tablespoons chopped spring onion Dash of soya sauce 1 tablespoon sesame oil 1/2 tablespoon ground pine nuts (or ground almond nuts)   Methods: Swordfish: Season steak generously with salt and pepper. Place on a hot non-stick grill and cook for 5 minutes on both sides. Reduce heat and cover to keep fish moist and cook out slowly. Chinese Chili Sauce: In a saucepan sautü lightly chilies, onion and garlic, add in 1‹2 cup water and simmer for about 15 minutes. Transfer to blender and purüe the mixture until it is smooth. You may need to add a little more liquid for smoother consistency. Force the purüe through a sieve into a bowl, pressing hard on the solids with a spoon. Season to taste and leave aside. Chinese Pesto Sauce: Combine all ingredients and blend until smooth, repeat process as above. Vegetables: Quickly blanche the bok choy, drain and leave aside. Saute mushrooms and lotus root for about 1 minute, add in the grated carrot and finally add bok choi for 1 minute. To plate: Place beancurd basket in middle of plate, arrange sabachoi around basket. Garnish the basket with vegetables. Place swordfish steak along side, spoon over chinese pesto, and dot chili sauce around plate. Serve immediately.