Seared Swordfish With Artichoke and Olive (Tetsuya)

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 275 dgrees F.
  • In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
  • Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
  • Trim the artichoke, cut in half and remove the choke.
  • Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
  • To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
  • Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
  • To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
  • You may dress the fillet with sauce or pass the sauce separately.
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