Seared Swordfish With Artichoke and Olive (Tetsuya)
- Ready In:
- 200 -280 g swordfish fillets (4 fillets, each 50-70g)
- 1⁄2 teaspoon grapeseed oil
- 2 large artichokes
- 1 teaspoon lemon juice (to acidulate the water)
- 1⁄2 teaspoon salt, to taste
- 4 pieces wakame seaweed, each about 2 inches by 3 inches
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 80 ml olive oil
- 1 1⁄2 teaspoons black olive paste
- 1⁄2 teaspoon minced garlic clove
- 2 tablespoons chicken stock
- 4 -6 leaves arugula (rocket)
- 1 tablespoon parsley, finely chopped
- 1 tablespoon spring onion, julienned (scallions)
- 2 tablespoons tomatoes, peeled and diced
- 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.
Questions & Replies
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Despite the long list of ingredients, this recipe is actually pretty quick and easy to prepare and make (the longest part being the trimming of the artichoke). I liked the seared swordfish, the seaweed, the garnish, and my favorite part was the artichoke. We cooked it until it was very tender. However, I did not care for the taste of the sauce as much. I frequently prepare my swordfish in an "Asian" style; but don't usually use mirin or black olive paste in the sauce (both of which I like on their own merits). Perhaps it was one of those ingredients, in combination with the others, that I did not like as much. Also, my olive oil did not blend as well with the other ingredients when I went to spoon the sauce over the fish. I followed all directions and used all ingredients as specified. Made for ZWT5.