Govind Armstrong - Grilled Harpooned Swordfish, Lentil Hummus, Fattoush and Urfa Biber

Govind Armstrong - Grilled Harpooned Swordfish, Lentil Hummus, Fattoush and Urfa Biber
Chef Govind Armstrong is here to show us how to superbly grill swordfish.
Grilled Harpooned Swordfish
Seasonal Event:
4 servings


  • 24 oz center cut swordfish in 2 oz medallions (approx. 1 inch thick)
  • 1 ea Lemon 1/4 ed core removed
  • 8 pc 1 1/2 x 1 1/2 bell pepper
  • 8 pc 1 1/2 x 1 1/2 in cut red onion
  • 4 ea Bamboo Skewers (soaked in water for 15 min)


  • 2 ea Garlic Cloves microplanes
  • 1/2 C. Roasted Garlic Oil
  • 2 C. EVOO
  • 1 Ea. Lemons Juiced
  • 1 T. Coconut vinegar
  • 2 t. Fish Sauce
  • 1 t. Cumin
  • 1/2 t. Sumac
  • 1 t. Black Pepper
  • 1 Qt. Tender Cooked Lentils Du Puy w/ Braising Juice (keep warm)


  • 1/2 C. Diced Shallot
  • 1/2 t. Sauteed Shrimp paste (Bagoon)
  • 1/4 C. Fish Sauce
  • 2 1/2 T. Sugar
  • 1 t. Sugar
  • 1 t. Coconut Vinegar
  • 2 T. Urfa Pepper
  • Zest and juice of 2 lemons
  • 1 1/2 C. EVOO
  • 1/4 C. Apple Cider Vinegar


  • 1/8 cup sugar
  • 1/2 cup warm water
  • 1/2 oz dry yeast
  • 3 cups bread flour
  • 5 tsp salt
  • 1/2 cup milk
  • 1/4 cup extra virgin olive oil


  • 6 ea Persian Cucumbers broken into 1 in pieces
  • 4 ea Heirloom Tomatoes 1 in chunks
  • 1 pt Sungold Tomatoes Halved
  • 1 bu French Breakfast Radish (thin sliced)
  • 4 Sprigs Tom Mint Leaves
  • 4 sprigs tom parsley leaves
  • Flatbread broken into bit sized pieces


Prep your Swordfish:

  • Skewer lemon, swordfish medallion, bell pepper, onion swordfish.
  • 3 medallions per skewer 2 of each veg per skewer.
  • Oil or aioli for grilling.

Green Lentil Hummus:

  • In the robo coupe add 1 cup evoo, and all other ingredients minus the lentils puree until smooth and emulsified and transfer to a container.
  • Add 1/2 quart of the lentils to the robot coupe and 1/2 the tahini mixture and puree until very smooth, press through the tamis and repeat with remaining lentils. Add additional warm lentil braising jus as needed for a fine puree.
  • Adjust seasoning with salt and pepper, then cool. Garnish with roasted peppers and oil.

For the Flatbread:

  • Place the sugar, warm water, and yeast in a large bowl. Set in a warm place to activate the yeast, allowing it to feed for 15 minutes.
  • In a separate bowl, sift the flour and salt together, then add the olive oil, milk, and activated yeast. Knead the dough for 5 minutes. Cover the bowl with plastic wrap, set in a warm spot in the kitchen, then let the dough double in size (this should take about 30 minutes). Punch the dough down and repeat this two or more times.
  • Divide the dough into 3 oz portions. Ball them up, and take a square of plastic wrap, brush lightly with olive oil, wrap up tightly and freeze what you do not want to use immediately.
  • Roll flatbread until very thin, using a touch more flour if needed to prevent sticking.
  • Lightly brush with oil and slowly grill until crisp burst again and season with Zatar.

For the Salad:

  • Dress with Urfa vinaigrette, adjust seasoning if need.

To Plate:

  • Heat grill, knockdown coals, and be sure cooking grates are cleaned and lubed. Pat the fish dry with a paper towel, brush with neutral oil or aioli, season with salt and pepper, and place on the grill. Gently cook swordfish approximately 4 minutes on each side and reach 130° internal temperature. (USDA recommends cooking to 145° but prefer moist fish). Make a nice “hummus spinning swoosh” at 3 o’clock on the plate, garnish with some peppers and oil. Arrange the seasoned salad next to the hummus and lean the swordfish skewer on the salad. Garnish the plate with toasted sesame seed and dot with Urfa vinaigrette. Enjoy.

Note - this swordfish is listed as a “Best Choice” on the Monterey Bay Aquarium Seafood watch list.

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