Prep 10 mins
Cook 15 mins
DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
- 4 pieces swordfish fillets
- 2 green onions, finely chopped
- 4 slices fresh lemon rind
- 2 small tomatoes, wedged
- 1⁄2 cup flour
- 4 tablespoons vegetable oil
- salt, to taste
- pepper, to taste
- 2 1⁄2 tablespoons butter
- 2 inches fresh ginger, peeled and thinly shredded
- 4 tablespoons white wine
- 2 tablespoons soy sauce
- To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
- Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
- Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
- Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.
This was delicious and has a great presentation which I hope my photo captures adequately. I admit that after coating the swordfish, there was still a lot of that 1/2 cup flour left over! Thanks, Dr. Jenny! Made for ZWT4 Zingo.
A good blend of flavors, attractive, and easy. I used tuna rather than swordfish, small (4 oz) fillets which seemed about the right amount for the recipe quantity of sauce. I did a pan sear, without flouring, and used strips of lemon zest for an edible garnish. With regular soy sauce the sauce was a little salty - I would use more wine and less soy sauce next time.