Swordfish on a Bed of Creamy Lentils

This photo is super creative or at least the recipe is

Fresh swordfish steaks and morel mushrooms are the secret.

Swordfish and Red Lentil Puree

• 2 swordfish steaks 3/4″ thick
• 1 tsp turmeric
• 1 tbsp fresh oregano chopped fine
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 cup red lentils
• 1 shallot chopped fine
• 2 tbsp minced garlic
• 1/4 cup fresh morels chopped
• 2 cups chicken stock
• Water as needed
• Salt/pepper

In a shallow baking dish big enough for the fish mix turmeric. oregano, cayenne and olive oil into a paste. Season fish with salt and pepper, then rub paste into flesh and let marinate for 4-6 hours. For lentils melt 2 tbsp butter in a 3 quart stock pot and saute shallot over medium heat until soft. Add garlic and mushrooms and stir to coat, then add lentils and stir to coat again. Pour in chicken stock, bring to a boil then simmer on low mostly covered until lentils have completely broken down and are smooth adding water as needed. Meanwhile heat 4 tbsp butter in a cast iron frying pan large enough for fish. Cook fish over medium high heat until done, about 4 minutes per side. serve on top of a bed of lentils sprinkled with chopped parsley.