6 swordfish steaks
1 tablespoon black peppercorns, crushed
2 ounces fresh lime juice
2 ounces soy sauce
6 risotto cakes (recipe follows)
RISOTTO CAKES:
8 ounces soybean oil
2 cloves garlic, minced
2 ounces onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 pint arborio rice
1 quart chicken stock, simmering
water, hot, as needed
2 tablespoons parmesan cheese, grated
1 egg, beaten
flour seasoned with salt and pepper, as needed for breading
1/2 cup panko (Japanese bread crumbs)
Servings: 6
1. Coat the swordfish steaks evenly with the peppercorns.
2. Heat a wok or cast iron skillet over high heat until very hot. Place the steaks into the hot pan and cook for 1 minute per side.
3. Combine the lime juice and soy sauce. Deglaze the fish with the soy mixture and cook just until the liquid evaporates. Turn the fish frequently to coat it with the sauce.
4. Serve with Risotto Cakes and steamed bok choy.
To make the Risotto Cakes:
1. Heat 1 tablespoon (15 milliliters) of the oil in a deep sauté pan. Add the garlic, onion and 1/2 teaspoon (3 milliliters) each of salt and pepper. Cook over medium heat until the onions are translucent.
2. Add the rice and sauté for 1 to 2 minutes, being careful not to burn the rice.
3. Reduce the heat to medium low and add 1/4 cup (120 milliliters) of the chicken stock. Cook for approximately 15 minutes, stirring frequently and adding the remaining stock slowly as needed. If additional liquid is needed for the rice to be fully cooked and tender, add hot water.
4. Add the Parmesan and season with salt and pepper.
5. Press the risotto into an even layer on a lightly greased baking sheet. Cool completely in the refrigerator.
6. Cut out 6 cakes, using a cookie cutter or knife. Bread the cakes with egg wash, seasoned flour and Panko.
7. Heat the remaining soybean oil in a deep sauté pan to 340°F (170°C). Cook the cakes on both sides until golden brown.
1 tablespoon black peppercorns, crushed
2 ounces fresh lime juice
2 ounces soy sauce
6 risotto cakes (recipe follows)
RISOTTO CAKES:
8 ounces soybean oil
2 cloves garlic, minced
2 ounces onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 pint arborio rice
1 quart chicken stock, simmering
water, hot, as needed
2 tablespoons parmesan cheese, grated
1 egg, beaten
flour seasoned with salt and pepper, as needed for breading
1/2 cup panko (Japanese bread crumbs)
Servings: 6
1. Coat the swordfish steaks evenly with the peppercorns.
2. Heat a wok or cast iron skillet over high heat until very hot. Place the steaks into the hot pan and cook for 1 minute per side.
3. Combine the lime juice and soy sauce. Deglaze the fish with the soy mixture and cook just until the liquid evaporates. Turn the fish frequently to coat it with the sauce.
4. Serve with Risotto Cakes and steamed bok choy.
To make the Risotto Cakes:
1. Heat 1 tablespoon (15 milliliters) of the oil in a deep sauté pan. Add the garlic, onion and 1/2 teaspoon (3 milliliters) each of salt and pepper. Cook over medium heat until the onions are translucent.
2. Add the rice and sauté for 1 to 2 minutes, being careful not to burn the rice.
3. Reduce the heat to medium low and add 1/4 cup (120 milliliters) of the chicken stock. Cook for approximately 15 minutes, stirring frequently and adding the remaining stock slowly as needed. If additional liquid is needed for the rice to be fully cooked and tender, add hot water.
4. Add the Parmesan and season with salt and pepper.
5. Press the risotto into an even layer on a lightly greased baking sheet. Cool completely in the refrigerator.
6. Cut out 6 cakes, using a cookie cutter or knife. Bread the cakes with egg wash, seasoned flour and Panko.
7. Heat the remaining soybean oil in a deep sauté pan to 340°F (170°C). Cook the cakes on both sides until golden brown.
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