Seared Swordfish With Artichoke And Olive (Tetsuya)

Name: Seared Swordfish With Artichoke And Olive (Tetsuya)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 onto 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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Seared Swordfish With Artichoke And Olive (Tetsuya) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!