Seared Swordfish With Artichoke and Olive (Tetsuya)

May 30, 2023May 30, 20230 2
Seared Swordfish With Artichoke and Olive (Tetsuya) Recipe
in Seafood

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

200 -280 g swordfish fillets
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

Nutrision Information

Servings Per Recipe
2
Calories
527
Sugar
2g
Fat
41g
Seared Swordfish With Artichoke and Olive (Tetsuya) is inspired by the Japanese-Australian Chef Tetsuya Wakuda. This dish is a fusion of Japanese and Mediterranean flavors and textures. The swordfish is seared to perfection, paired with tender artichoke slices, and finished with a flavorful olive paste sauce. This dish is a tasty, healthy, and elegant way to impress your guests at your next dinner party.

Instructions

1.Preheat your oven to 175C (350F).
2.Slice the artichokes into thin slices and place them into a pot of cold water acidulated with the lemon juice. Add the salt and cook for around 20 minutes until the artichokes are tender.
3.Bring the wakame, soy sauce, and mirin to a boil in a separate pot. Remove from heat and let cool.
4.Brush the swordfish fillets with grapeseed oil and sprinkle with salt. Heat a skillet over high heat and sear each side of the swordfish for around 2-3 minutes until brown.
5.Remove the swordfish from the skillet and keep warm in the oven.
6.To make the sauce, combine the olive oil, olive paste, and garlic in a pan and heat over medium heat until the garlic is fragrant. Add the chicken stock and reduce the sauce for around 5 minutes.
7.Arrange the artichoke slices on each plate and place a swordfish fillet on top. Spoon the sauce over the fish and add the wakame seaweed on the side. Garnish with arugula, parsley, spring onion, and tomatoes.

PROS

Swordfish is a lean, low-calorie fish high in protein and omega-3 fatty acids.

The artichokes and olives add flavor and antioxidants to the dish.

CONS

Swordfish contains mercury, so it should be consumed in moderation, especially by pregnant women and children.

The olive paste and chicken stock may make the dish high in sodium.

HEALTH & BENEFITS

Swordfish is a good source of high-quality protein and omega-3 fatty acids, which can help reduce inflammation and improve heart health.
Artichokes are high in antioxidants and fiber, which can aid in digestion and improve liver function.
Olives contain healthy monounsaturated fats and antioxidants that can help lower cholesterol and reduce inflammation.

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