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Monday, April 16, 2012

Seared Swordfish with Avocado Relish and Roasted Broccoli Spears


Last night I made a delicious swordfish and broccoli dinner. Swordfish has recently become one of my favorite type of fish because it tastes and has the texture of a meatier fish, often considered the steak of the sea. Swordfish can stand up to bold flavors and holds up on the grill. For the broccoli, I sliced the floret into larger pieces, utilizing the stalk, which should never be overlooked or thrown out. I blanched the broccoli and then threw it onto the oven to crisp up. See recipe below.


Seared Swordfish with Avocado Relish and Roasted Broccoli Spears 
(serves 2)
2 sashimi grade swordfish steaks, thawed
1 bottle Soyaki sauce from Trader Joes


Relish:
1 large avocado 
1 lime 
1/2 cup diced red onion
1/2 cup minced cilantro 
1 tbsp minced garlic
2 tsp cumin
Olive oil 
Pinch salt, pepper 


Broccoli:
I large broccoli floret
1/2 cup diced scallion
1/2 cup Soyaki sauce 
Olive oil 


Preheat oven to 450 degrees. Place swordfish in ziplock bag and pour soyaki sauce over. Refrigerate for at least and hour. Cut broccoli into large stalks and place in boiling water to blanch, until slightly tender, then drain. To prep your relish, mix diced avocado and remaining ingredients into a bowl, adding lime juice and olive oil until reaching your desired consistency. Set aside. To finish broccoli, place on baking sheet and drizzle with olive oil. Bake 10-15 minutes until tops are crisped a bit. While broccoli roasts, place soyaki in small sauce pan and heat until reduced, and thick. Pour reduced soyaki over roasted broccoli. When fish comes out of the marinade, heat a large skillet over med/high heat and drizzle with olive oil. Sear Fish on both sides until browned and medium rare. Do not overcook! To plate, scoop the avocado relish over your fish, with a lime wedge. Place crispy broccoli on the plate and drizzle with your soyaki reduction and your diced scallion. Enjoy!





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