4 ounces leek, julienne
1 6-ounce swordfish steak (170 g)
1 ounce sesame oil
1 ounce sesame seeds
2 ounces fish stock
1 tablespoon tamari sauce
Servings: 1
1. Deep-fry the leeks at 280ºF (140ºC) until golden brown. Drain well.
2. Brush both sides of the fish with sesame oil. Coat both sides of the fish with the sesame seeds, pressing to make a solid, even coating.
3. In a very hot pan, sauté the fish in the remaining oil. Turn the fish and finish cooking it in a 375ºF (190ºC) oven.
4. Remove the fish from the pan and hold on a warm plate. Deglaze the pan with the fish stock. Add the tamari sauce and heat thoroughly.
5. Place the fish on a bed of fried leeks, then pour the sauce over the fish and serve immediately.
1 6-ounce swordfish steak (170 g)
1 ounce sesame oil
1 ounce sesame seeds
2 ounces fish stock
1 tablespoon tamari sauce
Servings: 1
1. Deep-fry the leeks at 280ºF (140ºC) until golden brown. Drain well.
2. Brush both sides of the fish with sesame oil. Coat both sides of the fish with the sesame seeds, pressing to make a solid, even coating.
3. In a very hot pan, sauté the fish in the remaining oil. Turn the fish and finish cooking it in a 375ºF (190ºC) oven.
4. Remove the fish from the pan and hold on a warm plate. Deglaze the pan with the fish stock. Add the tamari sauce and heat thoroughly.
5. Place the fish on a bed of fried leeks, then pour the sauce over the fish and serve immediately.
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