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Chef Aaron Cuschieri

The Dearborn Tavern – 145 NORTH DEARBORN STREET, CHICAGO, IL 60602


The Dearborn welcomes diners back to enjoy live music every other Sunday during brunch service in partnership with The Brooklyn Britches.


Grilled Swordfish Steak

            Fava bean smash, grilled ramp vinaigrette, date, frisée  & hearts of palm salad

Serves 2

For the Swordfish:

2x 10-12oz swordfish steaks

¼ C canola oil

A/N salt

A/N black pepper

** we use a robata grill with bincho-tan charcoal. But a gas grill will work just fine**

METHOD: heat up grill until very hot. Rub swordfish with oil and Season both sides with salt and black pepper. Place swordfish on hot grill and cook for approx. 5 minutes. Flip steaks over and cook an additional 5-6 minutes. Remove from grill and hold in a warm place.

For the Fava Smash :

2C fava beans

2T extra virgin olive oil

2t salt

2 t black pepper

METHOD: Shuck and peel fava beans. Boil fava beans for 4-5 minutes in salted boiling water until soft. Remove from water and place into a mortar with the EVOO, salt and black pepper. Use a pestle to lightly mash the fava beans. The mixture should be chunky and slightly creamy. Set aside and keep warm.

For the Ramp Vinaigrette:

20 each fresh ramps

2T Dijon mustard

1C olive oil

¼ C champagne vinegar

2t salt

1t black pepper

METHOD: Season ramps with salt and black pepper. Grill ramps on very hot grill for 2-3 minutes until charred. Let cool and chop slightly. Place all ingredients expect for olive oil into a robocoup and pulse until smooth and chunky. Slowly pour in oil while pulsing. Season to taste with salt and black pepper.

For the Salad:

2 heads frisée

½ bulb fennel – shaved very thin

3 pieces hearts of palm (sliced into ¼” rings)

10 each pitted dates – chopped

½ lemon

1T extra virgin olive oil

METHOD: mix together frisée, fennel, hearts of palm and dates. Drizzle with olive and then the juice from the lemon. Toss to combine.

TO FINISH: place ½ the fava smash on each plate and top with swordfish steak. Drizzle 2 oz of sauce on each plate and on top of the fish and top each fish with ½ the salad.