SEARED SWORDFISH WITH ARTICHOKE AND OLIVE (TETSUYA)
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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Mariam Hamza
[email protected]The swordfish was cooked perfectly, and the artichokes and olives added a nice flavor. I would definitely recommend this recipe.
Rafael gamerGR1000
[email protected]Yum! This dish is a keeper.
Kate Coull
[email protected]This dish is a great way to impress your guests. It's easy to make, and it's sure to be a hit.
Alfa Mabe Faith
[email protected]The swordfish was flaky and flavorful, and the artichokes and olives added a nice touch of brininess. I would definitely recommend this recipe.
Shuaibu Dan amar
[email protected]I was a little intimidated by the recipe at first, but it was actually very easy to make. The swordfish cooked quickly, and the artichokes and olives added a nice flavor.
Quinnlin Reyle
[email protected]Delicious! I will definitely be making this again.
Delguy Sesay
[email protected]I made this recipe for a dinner party, and my guests raved about it. The swordfish was cooked perfectly, and the artichokes and olives added a nice touch of flavor. I would definitely recommend this recipe to anyone looking for a delicious and easy-t
Anita Robbins
[email protected]This dish was so flavorful and easy to make. I will definitely be making it again.
Santosh Stha
[email protected]The swordfish was cooked beautifully, and the artichokes and olives were a delicious accompaniment. I would definitely recommend this recipe.
Navaraj Ghimire
[email protected]I had never cooked swordfish before, but this recipe made it easy. The fish was cooked perfectly, and the artichokes and olives added a nice flavor.
Milak Owais
[email protected]This dish was a hit with my family! They loved the flavor of the swordfish and the artichokes.
Chizzy Duke
[email protected]I was very excited to try this recipe, as I love swordfish and artichokes. The dish was absolutely delicious! The swordfish was cooked perfectly, and the artichokes and olives added a nice flavor and texture. I will definitely be making this recipe a