SEARED SWORDFISH WITH ARTICHOKE AND OLIVE
Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). Australia has an abundance of fresh fish and seafood, so a saltwater fish, prepared with a minimum of fuss, is a very traditional Australian preparation. Substitutions and variations: You can substitute marlin, tuna or bonito for the swordfish. You can substitute a relatively neutral oil with a high smoke point for the grapeseed oil -- I have used canola oil successfully. I use low sodium chicken stock. You can augment (or substitute for) the tomato with tomato paste. Wakame is available in dried form in most oriental grocery stores or via the Internet. To prepare dried wakame, wipe very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds. "Rocket" is the UK (and Australian) term for arugula. This recipe is adapted from "Tetsuya" by Tesuya Wakuda. Uploaded for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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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Putter Yt
[email protected]This recipe is fantastic! The swordfish is cooked perfectly and the artichokes and olives add a delicious flavor. I highly recommend this recipe.
Akber Khan
[email protected]This recipe is a must-try! The swordfish is cooked perfectly and the artichokes and olives add a delicious flavor. I highly recommend this recipe.
Sayyed Myan Hussain
[email protected]OMG! This recipe is amazing! The swordfish is cooked perfectly and the artichokes and olives add a delicious flavor. I highly recommend this recipe.
Mahdi Hassan
[email protected]This recipe is a keeper! The swordfish is always cooked perfectly and the artichokes and olives add a delicious flavor. I highly recommend this recipe.
Pratima Tiwari
[email protected]I've made this recipe several times and it's always a hit! The swordfish is always cooked perfectly and the artichokes and olives add a delicious flavor. I highly recommend this recipe.
Sijan Taskin
[email protected]This is one of my favorite recipes! The swordfish is always cooked perfectly and the artichokes and olives add a nice flavor. I highly recommend this recipe.
Brandy Cano
[email protected]I love this recipe! The swordfish is always cooked perfectly and the artichokes and olives add a delicious flavor. I always get compliments when I make this dish.
Yazman Simpson
[email protected]This recipe was easy to follow and the dish turned out great! The swordfish was flaky and juicy and the artichokes and olives added a nice flavor. I would definitely recommend this recipe.
steve jepson
[email protected]I'm not a big fan of swordfish, but I decided to try this recipe anyway. I was pleasantly surprised! The swordfish was cooked perfectly and the artichokes and olives added a nice flavor. I would definitely make this again.
Farhat Manzoor
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the swordfish and the artichokes and olives were a great addition. I will definitely be making this again.
Jahad Mia
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth it. The swordfish was cooked to perfection and the artichokes and olives added a delicious flavor. I will definitely be making this again.
Elimika Mtaani
[email protected]I love the combination of artichokes, olives, and swordfish in this dish. The artichokes add a nice crunch and the olives add a salty, briny flavor. The swordfish is cooked perfectly, flaky and moist.
Ghada Abulail
[email protected]This seared swordfish with artichoke and olive recipe was an absolute delight! The flavors were perfectly balanced, with the artichokes and olives adding a briny, savory touch to the delicate swordfish. I highly recommend trying this recipe, you won'