It's safe to say not all of us have a recipe for swordfish hidden in the family cookbook. Fortunately, Michael's on East Executive Chef Jamil Pineda has shared these instructions for those ready to take on a challenge in the kitchen. Or if you just want to try tasting the delicacy, you can find this dish on the dinner menu at the restaurant right now.

Roasted Atlantic Swordfish

Ingredients: 4 8-oz. swordfish filets, thickly cut; 2 oz. blended oil; 4 oz. roasted red bliss potatoes (recipe follows); 1 oz. caramelized onions (recipe follows); 3 oz. roasted green beans and cherry tomatoes; 1 cup caper, prosciutto and shiitake beurre blanc (recipe follows); Kosher salt; fresh black pepper;

In a sauté pan over medium-high heat, add the oil. Season swordfish with salt and pepper and immediately sear on one side until the fish is golden brown. Flip fish and finish in 350 degree oven for approximately eight minutes, until it is moist yet cooked through.

Roasted Red Bliss ingredients: 8 red bliss potatoes; 2 oz. olive oil; pinch of thyme

Slice red bliss potatoes in half lengthwise, then into thirds. Place in a mixing bowl and season with salt and pepper, dried thyme and olive oil.  Spread out on a roasting pan and cook in oven at 350 degrees for 15 minutes, until golden brown.

Caramelized Onions ingredients: 1 yellow onion, julienne; 1 ½ Tablespoon olive oil; pinch of brown sugar

In a pan over high heat, add the oil and onions. Sauté onions until caramelized. If the onions begin to burn, add small amounts of water to the sauté pan as the onions stick, scraping and stirring to develop color.

Blanche green beans until semi-tender. Place in ice bath. Once cooled, drain water and allow the green beans to dry thoroughly. In a sauté pan over high heat, add the green beans and cherry tomatoes. Place green beans in a mixing bowl and drizzle with extra virgin olive oil. Season with salt and pepper.

Beurre Blanc ingredients: 4 oz. white wine; 1 lemon, juiced; 1 Tablespoon capers; 2 Tablespoon chopped prosciutto; 2 oz. shiitake mushrooms; 16 oz, cold butter, cut into small pieces

Place wine, lemon juice, capers, prosciutto and shitake mushrooms in a sauté pan. Simmer until almost all liquid is gone and mushrooms are soft. Add individual slices butter to saucepan, whisking it in under low heat, briskly whisking as it melts and emulsifies. Continue whisking until all the butter has emulsified. Keep warm on stove until ready to serve.

On a large round plate, place potatoes in a half circle. Place the haricot verts next to the potatoes and the swordfish filets in the circle on top of the vegetables. Top with the beurre blanc sauce. Serves four.