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.