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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Christopher Herman
[email protected]I'm definitely going to try this recipe again. It's a keeper!
Chorlyn Lopez
[email protected]This dish is amazing! The swordfish is cooked perfectly and the tetsuya is a perfect accompaniment.
Sierra S
[email protected]I'm not sure what went wrong, but my swordfish turned out dry and overcooked.
Santibanius Delbarerah
[email protected]This recipe is a bit too time-consuming for me. I prefer quicker and easier meals.
Milkyas Million
[email protected]I made this dish for my friends and they loved it. The swordfish was cooked perfectly and the tetsuya was a great addition.
Killer Xmg
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious.
MD Mushfik0
[email protected]I wasn't impressed with this recipe. The swordfish was bland and the tetsuya was too salty.
Sbudda Kay
[email protected]This dish is definitely worth trying. It's unique and delicious.
Mariym mahamad Mahamad
[email protected]I tried this recipe last night and it was a hit with my family. The swordfish was flaky and flavorful, and the tetsuya was the perfect finishing touch.
Aisha Isah
[email protected]I love this recipe! It's become a regular in my dinner rotation.
Titus Muigai
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
EzZaN AbBaS
[email protected]I'm not a big fan of swordfish, but this recipe changed my mind. The fish was cooked perfectly and the tetsuya was a great addition.
Baz
[email protected]The swordfish was a bit overcooked for my taste, but the artichoke and olive tetsuya was fantastic.
Mudasir Ladla
[email protected]This dish is a winner! It's easy to make and incredibly delicious.
Lagasmin Gaines
[email protected]This swordfish recipe is an absolute delight! The combination of flavors and textures is exquisite. The swordfish is cooked perfectly, with a slightly crispy exterior and a tender, flaky interior. The artichoke and olive tetsuya is a perfect accompan