Seared Swordfish With Artichoke And Olive Tetsuya Recette

Experience the exquisite flavors of Tetsuya's, Sydney's award-winning restaurant, with this stunning Seared Swordfish recipe. Inspired by Tetsuya Wakuda's innovative Japanese-Australian cuisine, this dish features succulent swordfish seared to perfection, complemented by tender artichokes, vibrant olives, and a rich, savory sauce. A culinary journey awaits! Discover the art of creating restaurant-quality seafood at home. Easily adaptable with substitutions for marlin, tuna or bonito, this recipe is perfect for seafood lovers seeking a sophisticated yet approachable meal.

Préparation 25 min

Cuisson 60 min

Calories 263.7 kcal

Protéines 26g

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Seared Swordfish With Artichoke And Olive Tetsuya

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Seared Swordfish With Artichoke And Olive Tetsuya

Swordfish Fillets
1 tablespoon grapeseed oil (or canola oil)
Artichokes
1 tablespoon lemon juice
pinch of salt
Wakame Seaweed
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon olive oil
1 tablespoon black olive paste
Minced Garlic Clove
1/2 cup low-sodium chicken stock
Arugula
Fresh parsley, chopped (for garnish)
Spring Onion
Tomatoes

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Comment préparer Seared Swordfish With Artichoke And Olive Tetsuya

Preheat oven to 275°F (135°C).
In an oven-safe nonstick skillet over high heat, add 1 tablespoon grapeseed oil. Sear swordfish fillets (about 6 oz each) for 2-3 minutes per side, until nicely browned.
Transfer skillet to preheated oven for 3-5 minutes, or until swordfish reaches desired doneness (medium-rare is recommended).
Meanwhile, trim 1 large artichoke, cut in half lengthwise, and remove the choke. Cut each half into quarters. In a small saucepan, combine artichoke quarters with 1 cup water, 1 tablespoon lemon juice, and a pinch of salt. Simmer until tender (about 10-15 minutes).
For the sauce: In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon olive oil, 1 tablespoon black olive paste, 1 clove minced garlic, and 1/2 cup low-sodium chicken stock. Gently heat and stir until combined.
Just before serving, add 2 cups arugula (rocket) to the sauce and wilt slightly. Remove arugula with a slotted spoon and set aside.
Warm 4 plates. Place a small bed of prepared wakame seaweed (rehydrated according to package directions) in the center of each plate.
Top wakame with a seared swordfish fillet. Place an artichoke quarter alongside.
Garnish with fresh parsley, chopped scallions, reserved wilted arugula, and a few slices of tomato.
Serve immediately, drizzling the sauce over the fish or passing it separately.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

Fat

15g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Asian Japanese Gluten Free Summer Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Seared Swordfish With Artichoke And Olive Tetsuya ?

Seared Swordfish With Artichoke And Olive Tetsuya prend environ 85 minutes du début à la fin — environ 25 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Seared Swordfish With Artichoke And Olive Tetsuya ?

Seared Swordfish With Artichoke And Olive Tetsuya contient environ 263.7 calories par portion, avec environ 26 g de protéines, 3 g de glucides et 30 g de lipides.

De quels ingrédients ai-je besoin pour Seared Swordfish With Artichoke And Olive Tetsuya ?

Les principaux ingrédients de Seared Swordfish With Artichoke And Olive Tetsuya sont Swordfish Fillets, Grapeseed Oil, Artichokes, Lemon Juice, Salt, Wakame Seaweed. Consultez la liste complète avec les quantités ci-dessus.