Space 220 Restaurant in EPCOT at Walt Disney World Resort takes guests on a virtual experience 220 miles above the Earth.

That's where we got to catch up with the restaurant's top chef, Marc Kusche.

"It's a destination," he beamed. "It's an attraction."

And the dish he can't live without is detailed below. Let's cook!

Pan Roasted Swordfish "Cioppino" at Space 220

Cioppino base

• 2 julienne onions
• 1 julienne fennel
• 2 tbsp extra virgin olive oil
• 3 cloves garlic (chop)
• 2 tbsp smoked paprika 
• 1 tsp saffron
• 2 tbsp tomato paste 
• 1 cup white wine
• 1 quart seafood broth
• Salt and pepper to taste

Process:

Heat up a medium-size pot, and then add your oil, onions, and fennel. Sauté until clear. Then add your garlic, spices and tomato paste and let cook for 5 minutes.

Add your white wine so you can deglaze all the flavor from the pot. Reduce by half and then add your seafood broth. Let cook for 20 minutes. Then season to taste. 

Pan Roasted Swordfish 'Cioppino'

• A dozen clams
• 2 tbsp olive oil
• 1 cup white wine 
• A dozen mussels
• A dozen shrimp 16/20
• 1 pound calamari (Cut into Rings)
• 1 pound swordfish (cut in 4 oz pieces)
• 1 pound fingerling potatoes (Precook before in oven)
• 2 quarts cioppino base (recipe above!)
• Toasted bread of choice

Process:

Heat up medium size pot, add your oil, clams and mussels. Give it a quick sauté and then add your shrimp. Sauté for 1 minute, then add your white wine. Reduce by half then add your cioppino base and potatoes to the pot.

Let cook until clams and mussel open completely. Then you can add calamari and let cook slowly for 5 minutes. Season to taste.

On a separate sauté pan, sear off your sword fish and finish in the oven.

Once sword fish is done, serve with toasted bread.