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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Rosie Rajput
[email protected]Overall, this was a good dish. The swordfish was cooked well and the artichokes and olives added a nice touch. I would recommend this recipe.
Rashied Olkets
[email protected]This recipe was a disaster. The swordfish was overcooked and the artichokes were mushy. I would not recommend this recipe.
Deep Deep
[email protected]Not bad, but not great.
Myk Ohi
[email protected]This was a great recipe! The swordfish was tender and flaky, and the artichokes and olives added a nice briny flavor. I will definitely be making this again!
Dwana Watley
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The swordfish is always cooked perfectly and the artichokes and olives add a wonderful flavor.
MD TANJIM
[email protected]This dish was amazing! The swordfish was cooked to perfection and the artichoke and olive combination was divine. I highly recommend this recipe!
GoodJoker420
[email protected]Meh.
Asheer Mughal
[email protected]This recipe was easy to follow and the dish turned out beautifully. The swordfish was flaky and flavorful, and the artichokes and olives added a nice touch. I will definitely be making this again!
Laxman Dhakal
[email protected]Delicious! Will definitely make this again.
Patricia 256
[email protected]This dish was a bit too salty for my taste, but the swordfish was cooked perfectly.
Kidus Abrham
[email protected]I found this recipe to be a bit bland. It needed more seasoning.
Hadiza Jabiru
[email protected]This recipe was a hit at my dinner party! Everyone loved the swordfish and the artichoke and olive combination.
Troy Luckey
[email protected]Overall, this was a good dish. The swordfish was a bit dry, but the artichokes and olives were very tasty.
Divine Nwajei
[email protected]Not a fan of the artichokes in this dish, but the swordfish was delicious.
Irshadali Khoso
[email protected]This dish was a success! The swordfish was cooked to perfection and the artichoke and olive combination was a great flavor enhancer. Highly recommend!
Skipi
[email protected]Easy to follow recipe and the dish turned out great! Will definitely make it again.
cindy johnson
[email protected]Loved the combination of flavors in this dish! The swordfish was cooked well and the artichokes and olives added a nice touch.
INSTAGRAM Swamp_cyber1209
[email protected]This seared swordfish with artichoke and olive dish was a delightful culinary experience. The fish was cooked perfectly, with a crispy exterior and a tender, flaky interior. The artichokes and olives added a briny, savory flavor that complemented the