This whole meal was inspired by trip to a local farmers market. We picked up the swordfish from Broadwater Shrimp Supply Company. The broccoli came from Lukens Land and Cattle. The sweet potatoes came from Swamp Rabbit Café and Grocery. I came across a recipe for the sformato and became obsessed. I initially thought I would go Asian with this whole meal but the sformato is Italian. I wasn’t really sure about the swordfish until I found the Sicilian Grilled Swordfish.

This one turned out great. The swordfish gets dressed in a vinaigrette with lemon and oregano that perfectly supports the meaty fish. The sformato is so fun. It is a mini soufflé but easier to make. The charred broccoli got dressed with a little of the fish dressing as well. It all works great together.

Ingredients for Sweet Potato and Parmesan Reggiano Sformato

• 1.5 lbs sweet potatoes (2 medium)
• 1 cup fresh grated Parmesan Reggiano cheese
• 3 cups milk (we used 2% lactose free)
• 5 tbsp unsalted butter
• 4 tbsp AP flour
• 1 tbsp dried thyme
• 2 eggs + 1 yolk
• Salt and pepper to taste

Ingredients for Sicilian Grilled Swordfish

• 2 swordfish steaks
• 2 tbsp fresh lemon juice
• 1 tbsp oregano
• 4 tbsp olive oil
• Salt and pepper to taste
• 1 large head of broccoli

How to make Sweet Potato and Parmesan Reggiano Sformato

1. Heat oven to 400°F. Using 1 tbsp of butter, grease 4 8 ounce ramekins. Add some of the Parmesan Reggiano cheese and tap around the ramekins so the cheese sticks to the sides.
2. Prick the sweet potatoes with a pairing knife or fork and place on a microwave safe plate. Cover with a paper towel and microwave until tender. Cut the sweet potatoes in half and allow to cool.
3. Add the 3 cups milk to a microwave safe dish and heat just below a boil. In a medium sauce pan over medium heat, melt remaining 4 tbsp butter and whisk in 4 tbsp flour. Continue to whisk until mixture forms a thick paste. Slowly add the warm milk and continue to whisk until combined. Allow the béchamel to simmer until it begins to thicken. Remove from heat and allow to cool.
4. Scoop the flesh of the sweet potatoes into a large mixing bowl and mash until smooth. Stir in one cup of the cheese, thyme and pepper. Taste the mixture and re-season with salt or pepper if needed. Mix in the cooled béchamel into the sweet potato. Whisk eggs and yolk and add to the mixture to combine.
5. Pour the mixture evenly into the greased ramekins. Top with the remaining cheese, place on a sheet pan and place in the middle rack of the oven. Bake for 35-40 minutes, until the tops are puffed and begin to brown. In the last few minutes, switch your oven to broiler to completely brown, if needed.
6. Allow the sformato to cool 5-10 minutes before serving.

How to make Sicilian Grilled Swordfish

1. Season the swordfish with salt and pepper and add to a grill pan over medium heat. Grill on both sides until cooked through to desired doneness.
2. Meanwhile, in a small mixing bowel, combine the lemon juice, oregano, olive oil and salt and pepper to taste. Whisk to combine.
3. When the swordfish is ready to serve, use a tooth pick to poke whole through out the fish. Generously pour the dressing over the fish.

How to Char Broccoli

1. Cut the broccoli into desired size pieces, I like them large. Simply dress the broccoli with olive oil and season with salt and pepper.
2. Place the broccoli on a sheet pan and place under the broiler until desired char. Keep a close eye, as it can go very fast.