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. ---------------------------------------------------------------------------
Nutrition
Ingredients
