I didn’t know much about swordfish….didn’t care about them….wasn’t something I thought I may like. UNTIL I decided to give it a try one summer day n Italy. Sicily to be exact, an island off of main Italy, and a seafood heaven! It was simply grilled, yet was sooo amazing! Must have been because it was literally just got caught like a a few minutes before it got served or something. And from then on, I’m hooked!
Don’t get intimidated with the amount of ingredients in this recipe. This is probably my favorite dishes to cook, It’s simple enough for a weekday meal, yet it’s elegant enough to serve in a special day. This may be the only dish I have posted more than twice in my Facebook. It’s really a good one! Most of the ingredients you probably already have in your pantry. Except for mirin. I use “Eden” brand. The other ones are cheaply sweetened by high fructose corn syrup. Eden Mirin is naturally sweetened. You can find mirin in Asian or international isles in many grocery stores. Or if you prefer, you can order it here. And oh yeah, you can use any other firm fleshed fish such as cod, halibut and tilapia. Shrimp and scallops can work, too.
By now, most people know the benefits of eating fish. Then I learned about pesky mercury. There’s always something, huh? I’m sure you’ve heard it, too. So what’s wrong with mercury in fish anyway?? Well, mercury is a metal that can come naturally from the earth like volcanoes OR from man-made structures. Mercury comes from humans by way of electric plants that use coal, gold mining, the burning of garbage of waste, the making of chlorine and institutional broilers. We can get exposed to it few ways. One way is when we break a thermometer that contains it, for example. But by far the most common way is by eating certain fish. Read here to know which fish to eat. Mercury gets into our fish because it is released into the air from the sources mentioned above and then make it to the ponds, lakes, rivers and oceans through rain. Ingestion of too much mercury can be really bad to for all of us, but especially the children and pregnant women. Mercury acts as a neurotoxin. Neuro-what?? It interferes with the brain and nervous system. Because a child still has a growing brain, eating too much contaminated fish can lead to such things as delayed walking an talking, shorter attention span, and learning disabilities. Sooo NOT good.
And swordfish is unfortunately one of those contaminated ones. Tsk tsk. So I eat them occasionally. They were on sale for such a good price in Wholefoods the other day, I couldn’t pass it up. I mean, these things usually cost like $900 a pound! Hehe!
Don’t forget to get the Monterey Bay Aquarium “Seafood Watch” App for the most updated list of safe fish ranking. And check out their website: Monterey Bay Aquarium.
So without further ado, here’s the recipe.
- swordfish fillets-2
- cherry tomatoes-half a pint
- cilantro-chopped, a handful
- onions- ½ medium size, sliced into rings
- ginger-thumb size, minced
- garlic-2 cloves, minced
- tamari (gluten-free soy sauce)
- mirin (Japanese sweet rice wine, I use Eden), ¼ cup
- sesame oil, 1 tsp
- oil of choice for sautéing (avocado, olive oil or coconut oil)
- Place a skillet on a medium high heat.
- Add about a swirl of oil. Pat dry swordfish using paper towels.
- Salt and pepper fish.
- Brown each side of fish. About 3 minutes each side, depending on its thickness.
- When fish is done, set aside in plate. Keep warm by placing a loosely tented foil on top of them.
- In the same skillet, add another swirl or 2 of oil.
- Add the onion rings. Saute for about a minute, just until it wilts some, and then add ginger and garlic. Stir and sauté together for about 2-3 minutes. Then add tomatoes-saure for another 2 minutes,until they soften for just a bit. Then add in the miriin and the soy sauce. Stir everything, allowing the wine and soy sauce to evaporate by half. Turn heat off.
- Add sesame oil and top with cilantro.
- Stir all up together.
- Plate it: place cooled swordfish in a plate. And then top it with the cooked tomato relish. Grind black pepper on top.
- Note: This literally gets all done in about 10 minutes. Serve with your favorite veggies. And rice-if you've been good. Hehe!