Swordfish Steaks
2 servings
15 minutes
Swordfish steaks are an exquisite dish of Japanese cuisine that embodies simplicity and harmony of flavors. This fish, known for its firm meat and delicate ocean aroma, is perfect for grilling. In Japanese culinary tradition, special attention is paid to the quality of ingredients, where the freshness of the fish and the balance of spices play a crucial role. Olive oil adds softness while salt and pepper enhance the natural flavor of the meat. Quick frying over high heat creates a golden crust while keeping the inside juicy. Serving with crispy lettuce leaves and sweet cherry tomatoes makes the dish light and elegant. These steaks are ideal for both a cozy family dinner and an exquisite reception, highlighting the finesse of Japanese cooking.
1
Rinse swordfish steaks under cold water and thoroughly dry with paper towels.
2
Brush the steaks with olive oil on all sides, and rub with salt and pepper.
- Extra virgin olive oil: 3 teaspoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the pan well, place the steaks on it, sear on high heat for 4 minutes, flip, and sear for another 3-4 minutes.
- Swordfish fillet: 2 pieces
4
Serve with lettuce leaves and cherry tomatoes.
