Swordfish Steak au Poivre with Lily Bulb and Pomelo Salad

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Having dinner at Ken Oringer’s Clio in Boston the night before I cooked with him on the beach at Scituate, Massachusetts, I found a leaf in a salad that was new to me. I was told it was lily bulb. The next morning I walked over to the Asian market that Ken suggested and found the bulbs. It turns out that they are commonly sold in Chinese markets sealed in plastic, but if y