Seared Swordfish With Artichoke And Olive (tetsuya)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 275 dgrees f.
• 2 in an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
• 3 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.
• 4 trim the artichoke, cut in half and remove the choke.
• 5 cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
• 6 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.
• 7 just before serving, wilt the rocket in the sauce and then remove with a slotted spoon a plate.
• 8 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.
• 9 you may dress the fillet with sauce or pass the sauce separately.