Swordfish With Savory Ginger Soy Sauce

Submitted by Dr. Jenny

"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)."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 piece swordfish fillets
• 2 green onions, finely chopped
• 4 slice fresh lemon rind
• 2 small tomatoes, wedged
• 118.29 ml flour
• 59.16 ml vegetable oil
• salt, to taste
• pepper, to taste

• Sauce

• 36.97 ml butter
• 2 inch fresh ginger, peeled and thinly shredded
• 59.16 ml white wine
• 29.58 ml soy sauce

directions

1. 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.
2. Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
3. 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.
4. 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.

Reviews

[mersaydees]

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 <b>ZWT4 Zingo</b>.

 

[realbirdlady]

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.