Best 3 Seared Swordfish With Artichoke And Olive Tetsuya Recipes
## Seared Swordfish with Artichoke and Olive Tetsuya
This stunning dish is a symphony of flavors and textures, featuring succulent seared swordfish atop a bed of tender artichoke hearts, briny olives, and tangy lemon-herb sauce. The swordfish is cooked to perfection, with a crispy outer layer and a flaky, moist interior. The artichoke hearts add a touch of sweetness and subtle bitterness, while the olives provide a salty, savory contrast. The lemon-herb sauce brings it all together with its bright, citrusy flavor and aromatic herbs. This dish is sure to impress your guests, whether you're serving it for a special occasion or a casual weeknight dinner.
In addition to the main recipe, the article also includes variations for those who prefer a different cooking method or have dietary restrictions. For those who prefer not to sear the swordfish, there is an alternative pan-frying method. And for those who are gluten-free, there is a gluten-free version of the lemon-herb sauce. With these options, everyone can enjoy this delicious and versatile dish.
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.
PAN SEARED SWORDFISH WITH OLIVES AND CAPERS
A super easy Italian fish recipe! Pan seared swordfish steaks are topped with an amazing 5 minute olive, caper, garlic and plum tomato sauce.
Provided by James
Categories Main Course
Time 17m
Number Of Ingredients 11
Steps:
- Mince the garlic. Rough chop the olives. Chop the parsley.
- Halve the tomatoes and scoop out the seeds. Chop the tomatoes.
- Saute the garlic on medium to medium low heat in 1/4 cup of extra virgin olive oil for 1-2 minutes.
- Add the olives and saute for 1 minute. Add the tomatoes and saute for 1 minute more.
- Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
- Wipe down the pan and heat the regular olive oil on medium.
- Pat the swordfish steaks dry with a paper towel and season with the salt and pepper.
- Place the steaks in the hot pan and cook for 3 minutes per side.
- Remove the steaks and plate. Spoon the olive and caper sauce all over the swordfish. Serve the remaining sauce on the side for anyone who would like extra. Enjoy!
Nutrition Facts : Calories 460 kcal, Carbohydrate 3 g, Protein 51 g, Fat 26 g, Sodium 574 mg, ServingSize 1 serving
PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS
Steps:
- Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
- Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.
Tips:
- Choosing the Right Swordfish: Opt for fresh swordfish steaks that are firm to the touch, with a vibrant reddish-pink color and no off-putting odors.
- Prepping the Swordfish: Before cooking, ensure the swordfish steaks are dry and at room temperature. Removing any excess moisture helps achieve a nice sear.
- Searing Technique: Heat a non-stick or cast iron skillet over high heat. Add a drizzle of oil and gently place the seasoned swordfish steaks in the pan. Do not overcrowd the pan, as this can prevent proper searing.
- Cooking Time: Searing time for swordfish is relatively quick. Cook for about 2-3 minutes per side, or until the fish develops a golden-brown crust and reaches an internal temperature of 125°F (52°C) for medium-rare.
- Resting the Fish: Once seared, transfer the swordfish steaks to a plate or baking sheet and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful fish.
Conclusion:
Seared swordfish with artichoke and olive is a delightful culinary experience that combines the delicate flavor of swordfish with the savory notes of artichoke and olives. By following the tips and techniques outlined above, you can create a restaurant-quality dish in the comfort of your own home. The balance of flavors and textures in this recipe makes it a perfect choice for a special occasion meal or an impressive dinner party. With its vibrant colors and enticing aromas, this dish is sure to be a hit among seafood enthusiasts.
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