The Triennale Terrace: Gentle Pan-Roasted Swordfish with Saffron-Vermouth Brodo and Melted Cipollini

Instructions

1. 1

   In a small ramekin, blend 3 tbsp unsalted butter with 2 tbsp fresh flat-leaf Italian parsley, 1 tsp lemon zest, and 0.25 tsp fine sea salt using the back of a fork. Roll it into a compact cylinder in parchment paper or leave as a glossy paste, then chill in the freezer for 10 minutes to firm up. In another small cup, steep 1 pinch saffron threads in 0.33 cup dry white vermouth to unlock that gorgeous golden hue.

   5 min

   Tip: Pre-making compound butter is my favorite structural shortcut; it melts instantly into pan juices to create an emulsified sauce without any flour or roux.

2. 2

   Place a wide, heavy-bottomed stainless steel or cast-iron skillet over medium heat. Add 1 tbsp extra-virgin olive oil, then place 8 oz cipollini onions cut-side down in the pan. Season with 0.25 tsp fine sea salt and let them caramelize undisturbed for 6 minutes until the flat faces turn deep mahogany.

   6 min

   Tip: Resist the urge to nudge the onions; steady, uninterrupted contact with the hot surface is what builds that deeply sweet, caramelized foundation.

3. 3

   Pour 0.5 cup high-quality chicken or vegetable brodo into the skillet around the onions, add 2 sprigs fresh thyme sprigs, turn the heat down to low, cover with a lid or parchment cartouche, and let braise until tender and glazed, about 7 minutes.

   7 min

   Tip: Brodo is the load-bearing pillar of Northern Italian cooking; even store-bought brodo reduces into a velvety glaze in minutes.

4. 4

   While the onions gently braise, season 2 swordfish steaks generously on both sides with remaining 0.5 tsp fine sea salt and 0.5 tsp freshly cracked black pepper. Transfer the tender onions and any remaining braising liquid to a warm plate, leaving the skillet empty.

   2 min

   Tip: Patted-dry fish ensures immediate contact pan-roasting rather than accidental steaming.

5. 5

   Return the skillet to medium heat and add the remaining 1 tbsp extra-virgin olive oil. Lay 2 swordfish steaks into the pan. Pan-roast gently without moving them for 4 minutes, allowing a golden, delicate crust to form, then flip gently and roast for another 3 minutes on the reverse side until the center is just opaque.

   7 min

   Tip: Gentle pan-roasting keeps the swordfish meaty and remarkably moist—treat it like a pristine prime steak rather than delicate flake fish.

6. 6

   Pour the saffron-infused 0.33 cup dry white vermouth directly around the swordfish steaks, allowing it to bubble vigorously for 1 minute to cook off the alcohol and scrape up any caramelized fond from the bottom of the pan.

   1 min

   Tip: Vermouth brings the acidity of wine with the complex botanical notes of an amaro, cutting the richness of the fish effortlessly.

7. 7

   Remove the pan from the heat. Return the reserved braised onions and their pan juices to the skillet, then drop in the chilled 3 tbsp unsalted butter (the lemon-herb compound butter) directly into the saffron liquid. Swirl the pan in circular motions until the butter melts into a creamy, shimmering golden sauce that cloaks the fish. Spoon the sauce and sweet onions over the steaks and serve immediately.

   2 min

   Tip: This off-the-heat emulsification—a true mantecatura technique—guarantees your sauce remains silky smooth without breaking.