With a “Tapas Theater Kitchen,” swanky dining room and lively bar, Tavern N’ Town is considered to be one of Key West’s top dining destinations and is THE place to go for the most happening Happy Hour. Inspired dishes, like this recipe for Cilantro-Seared Swordfish by Executive Chef, Rodrigo Alvarez, make it one of our favorite places to indulge.

6 Oz Fresh Swordfish Steak
Cilantro Oil
1/2 Cup Red Beets
1/2 Cup Kale
2 Tbl. Pancetta
1 Tbl. Smoked Onion Butter
3 Tbl. Caramelized Shallot Puree
1 Cup Beurre Blanc Sauce
Salt & Pepper to Taste
Merken Spice To taste

Season swordfish with salt and pepper. Rub with cilantro oil. Pre-heat oven to 350º. In a hot sauté pan, sear swordfish on just one side. Transfer to pan and finish in the oven for 4 min.

In separate hot pan, add pancetta, kale, garlic and merken spice. Cook until kale is soft and then add red beet. Finish with smoked onion butter. In small pan, warm up beurre blanc sauce, add caramelized shallot puree.

To Serve:
Spoon beurre blanc into dish. Add kale and red beet mixture and top with swordfish steak.

You can enjoy this wonderful Cilantro-Seared Swordfish and more of his other terrific recipes at the highly acclaimed Tavern N’ Town Restaurant located in the Marriott Key West Beachside Resort, 3811 N. Roosevelt Blvd. 305-296-8100; tavernntown.com.