Chef flavors swordfish with carrot juice sauce

The color orange is in vogue these days in the world of fashion. And chef Hubert Keller is making a stylish statement of his own on dinner plates, but for more than just color.

The amiable and soft-spoken chef of the award-winning Fleur de Lys restaurant in San Francisco prepared a bright orange carrot juice sauce infused with the flavor of cardamom to serve with shutome (swordfish) during an East Meets West food lab at last weekend's Winter Wine Escape.

Not only was this brilliant orange sauce visually exciting, but it was imbued with flavor while being light and healthy, characteristic of Keller's style. Plus, it was a simple accent to prepare that could accompany any fish, or even chicken.

Keller suggests serving the swordfish on a bed of spinach or pea sprouts, sauteed with a little garlic. Potatoes would make a nice accompaniment, too.

Pepper Crusted Hawaiian Swordfish Loin Accented with a Cardamom-Flavored Carrot Emulsion

• 4 (3.5-ounce) pieces of swordfish, skinned
• 2 teaspoons olive oil, divided
• 3/4 cup fresh carrot juice
• 11/2 teaspoons rice vinegar
• 1/2 teaspoon cracked cardamom
• 1/4 teaspoon cracked black pepper
• Sugar to taste
• Salt and freshly ground pepper
• 3/4 teaspoon cornstarch mixed with a little water

Preheat oven to 400-450 degrees. Brush swordfish pieces generously with 1 teaspoon olive oil and let sit at room temperature.

Place carrot juice in a small, nonreactive saucepan. Add rice vinegar, cardamom, black pepper, a pinch of sugar and a little salt. Bring to a boil and let simmer gently for 10 minutes to allow cardamom to release its flavor.

Meanwhile, season the swordfish with salt. Heat the remaining olive oil in a skillet over high heat. When hot, sear the swordfish pieces quickly on both sides, about 1? to 2 minutes. Sprinkle cracked pepper over the top of each piece and place skillet in oven for 5-6 minutes until fish is cooked through and still moist.

Meanwhile, add dissolved cornstarch to carrot-cardamom sauce to thicken. Sauce should not be too thick or too thin. Taste to check the seasoning: There should be a balance between sweetness and acidity. Add more sugar if necessary.

Serve swordfish with a generous spoonful or two of the carrot and cardamom sauce.