Swordfish With Savory Ginger Soy Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's Easy and Healthy Japanese Food for the American Kitchen. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari). Ingredients:
4 pieces swordfish fillets |
2 green onions, finely chopped |
4 slices fresh lemon rind |
2 small tomatoes, wedged |
1/2 cup flour |
4 tablespoons vegetable oil |
salt, to taste |
pepper, to taste |
2 1/2 tablespoons butter |
2 inches fresh ginger, peeled and thinly shredded |
4 tablespoons white wine |
2 tablespoons soy sauce |
Directions:
1. To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
2. Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
3. Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
4. Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.
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