Seared Swordfish With Artichoke and Olive (Tetsuya)

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

Directions

1. 1

   Preheat the oven to 275 dgrees F.

2. 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. 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. 4

   Trim the artichoke, cut in half and remove the choke.

5. 5

   Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.

6. 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. 7

   Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.

8. 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. 9

   You may dress the fillet with sauce or pass the sauce separately.