By Michael Minorgan for Curtains Up
www.globalgourmets.ca minorgan@yahoo.ca
Asian Swordfish Amandine
Swordfish together with blue marlin and tuna can, in most instances unlike more fragile species of fish and seafood, be grilled like steaks. Like meat, care should be taken to not overcook it. Once the meat can e flaked easily you have already gone too far! Because of the texture and firmness of its flesh swordfish makes friends easily with bold spices and herbs.
This week’s recipe is one that I have adapted from the original author and incorporates some delicious Asian flavours. Cooking swordfish in this manner requires a heavy pan and high heat in order to properly sear and char each side. Be careful however not to burn the fish and if it needs further cooking finish it in the oven (this will depend on the thickness of the swordfish steak you are using)…Enjoy!
(Adapted from an original recipe from Big Small Plates, By Cindy Pawlcyn)
Orange Glaze
1 stalk lemongrass
1 fresh bird’s eye chili
11/2 cup freshly squeezed orange juice
3 Tablespoons Mirin
4 thin slices peeled ginger root
Amandine sauce
3 shallots roasted then chopped
salt and freshly ground black pepper
1/2 cup almonds, toasted
1 Tablespoon sesame oil
1 Tablespoon grape seed oil
2 scallions green part thinly sliced
2-4 swordfish fillets about 6 ounces each 1 Tablespoon chopped cilantro
1 Tablespoon toasted sesame seeds
Making the glaze
Peel off the tough outer leaves of the lemongrass and cut about 2 inches off the bottom of the stalk and chop coarsely and put in a small saucepan. Score the chili to open it and add to the saucepan with the mirin, ginger,and the orange juice. Bring to a boil and then lower the heat to a hard simmer and cook until the mixture has reduced by half and is a light syrup. Strain the solids out and set the syrup to the side.
Making the amandine sauce
Saute the shallots and scallions in the sesame and peanut oil until the scallions have softened–about 2-3 minutes. Add the toasted almonds and cook for another minute. Add 2-3 Tablespoons of the glaze and heat until the sauce is hot. Season with salt aand pepper. Keep warm.
Wash and pat dry the swordfish. Season with salt and freshly ground pepper. Heat a heavy skillet until hot don’t overcrowd the fish in the pan Lightly coat the skillet with oil, then put the fillets in when the pan is very hot, turning the heat down to medium high if it looks like it might burn the fish. Cook for about 3-4 minutes, and just before turning over baste with some of the glaze. Cook on the other side about 3-4 minutes, basting with the glaze once more, checking the interior of the fish with the tip of a knife. You want the fish to still be moist in the center. (Finish cooking in the oven to avoid burning but do not overcook fish) When the fish is done, plate it with some of the amandine sauce on top and chopped cilantro and sesame seeds.
