Ingredients for 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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How to Make 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
1g
Fat
15g
Carbs
3g
