Seared Swordfish With Artichoke And Olive Recipes

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

Seared Swordfish With Artichoke and Olive image

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.

Ingredients

200 -280 g swordfish fillets (4 fillets, each 50-70g)
1/2 teaspoon grapeseed oil
2 large artichokes
1 teaspoon lemon juice
1/2 teaspoon salt, to taste
4 pieces wakame seaweed, each about 2 inches by 3 inches
1 teaspoon soy sauce
1 teaspoon mirin
80 ml olive oil
1 1/2 teaspoons black olive paste
1/2 teaspoon minced garlic clove
2 tablespoons chicken stock
4 -6 leaves rocket
1 tablespoon parsley, finely chopped
1 tablespoon spring onion, julienned (scallions)
2 tablespoons tomatoes, peeled and diced

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Categories Bread Sauce Olive Tomato Side Swordfish Boil

Yield makes 4 servings

Number Of Ingredients 9

Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

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.

Ingredients

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

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

Seared Swordfish With Artichoke and Olive (Tetsuya) image

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.

Ingredients

200 -280 g swordfish fillets (4 fillets, each 50-70g)
1/2 teaspoon grapeseed oil
2 large artichokes
1 teaspoon lemon juice (to acidulate the water)
1/2 teaspoon salt, to taste
4 pieces wakame seaweed, each about 2 inches by 3 inches
1 teaspoon soy sauce
1 teaspoon mirin
80 ml olive oil
1 1/2 teaspoons black olive paste
1/2 teaspoon minced garlic clove
2 tablespoons chicken stock
4 -6 leaves arugula (rocket)
1 tablespoon parsley, finely chopped
1 tablespoon spring onion, julienned (scallions)
2 tablespoons tomatoes, peeled and diced

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4.9/5 (10)
Total Time 15 mins
Category Main Course
Calories 390 per serving

Prep Swordfish: Pat steaks dry with paper towels. Trim off and discard any skin. Sprinkle both sides of each steak with salt.
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Seared Swordfish With Artichoke And Olive Recipes

SEARED SWORDFISH WITH ARTICHOKE AND OLIVE

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