The Greenwich’s Grilled Swordfish

Chef Justin Freeman brings the soul of The Village to RiNo with his ingredient-driven, chef-inspired dishes.

The Greenwich's Grilled Swordfish | The Dish | Denver Life Magazine
Photo by Joni Schrantz.

“The Swordfish Dish is my favorite dish on the menu. It combines a lot of my favorite ingredients—beans, chilies, fish. It’s the best representation of who I am and the people who have inspired me throughout my career.”–Justin Freeman, Greenwich Executive Chef

Grilled Swordfish

Yields: 2 servings


Grilled Swordfish

2 7 oz. swordfishes
2 Tbsp. crispy chili garlic
garlic lemon butter sauce
stewed beans
celery salad
salt and lemon juice to taste
olive oil as needed

Garlic Lemon Butter Sauce

3 cloves of garlic
½ lb. butter, unsalted
2 lemons juiced
3 Tbsp. cold water
salt to taste

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Stewed Beans

1 c. white beans
5 c. water
1 stalk celery
1 head of garlic, cut in half
1 carrot, cut in half
2 Spanish onions, cut in half
2 bay leaves
salt to taste

Crispy Chili Garlic*

1 c. fried garlic (thinly sliced)
½ c. friend ginger (thinly sliced)
2 c. assorted chilies (Guajillo, Chili di Arbol, Japones)
½ c. sesame seeds
¼ c. red wine vinegar
½ c. honey
1 c. fish sauce
2 qt. olive oil
salt to taste

Celery Salad

1 stalk celery
5 celery leaves
½ lemon juice
2 Tbsp. chardonnay vinegar
salt to taste

*Note: the following ingredients fulfills 2 servings needed for this swordfish dish but you should have plenty left over for other dishes later.


Grilled Swordfish

Season the swordfish with salt and olive oil. Get the grill hot and season it with olive oil. Once the grill is hot, put the seasoned swordfish on the grill and baste with garlic lemon sauce. Cook until all the way through on the grill while basting the whole time. Heat the beans back up and bring to a light boil. Season with salt, crispy chili garlic and fresh lemon juice. Put the fish on top of the stewed beans and finish with the celery salad.

Garlic Lemon Butter Sauce

Grate garlic on a Microplane and add it into your pan with cold water. Cook water until you see small bubbles and then start to add your cold butter and whisk in a little at a time over low heat. Do not stop mixing until the butter has melted and emulsified. Once everything is emulsified, season with lemon juice and salt. Keep it slightly warm and ready to use.

Stewed Beans

Cook beans in water with garlic, celery, carrot, onions and bay leaves. Cook the beans until tender in the middle.

Crispy Chili Garlic

Thinly slice garlic and ginger and then fry in olive oil until golden brown. Remove from oil and season with a little salt. Let the oil cool down and then put in your assorted chilies that have been chopped up in a robot coupe. Cook the chilies in the oil at about medium heat for 30 minutes. Then, add your sesame seeds, garlic chips, crispy ginger, fish sauce and red wine vinegar. Season with salt to taste. You can also buy crispy chili garlic at Whole Foods or an Asian market.

Celery Salad

Cut celery stalk into brunoise pieces and pick the celery leaves. Mix everything together and season with the chardonnay vinegar, lemon juice and salt to taste. This will be the garnish for your dish.