sesame and onion seed crusted swordfish with buckwheat soba and chard sauté

by Heguiberto on December 29, 2011

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sesame and onion seed crusted sword fish with buckwheat soba and chard sauté

sesame and onion seed crusted sword fish with buckwheat soba and chard sauté

I know eating swordfish is supposed to be naughty. But per our fish monger, this one was line caught off the coast of California. So that’s good. It looked super fresh with that beautiful seafood aroma and so after listening to his explanation he convinced me. I lost my guilt and purchased 3 steaks for our dinner party. The whole dinner had a Japanese, South East Asian flair to it. It is pretty easy to make and delicious.

sesame and onion seed crusted sword fish with buckwheat soba and chard sauté

for the fish:

3 swordfish steaks or other similar fish steaks of your preference
1 tbsp sesame seeds (or more)
¾ tbsp black onion seeds (or more)
Lime juice
Nori strips (edible seaweed strips)
Olive oil

the noodles:

buckwheat soba noodles for 4 people cooked per package instructions, rinsed and kept warm

for the veggies:

1 bunch Swiss chard, leaves roughly torn
2 cloves garlic, minced
2 tbsp olive oil

for the sauce:

1 clove garlic grated into paste
1 tsp fresh ginger grated into paste
1 tsp chile garlic paste
3 tbsp soy sauce (or more)
¾ tbsp rice vinegar
¼ tsp sugar
¾ tbsp toasted sesame oil
3 whole scallions, sliced

Prepare the sauce mixing all the ingredients together, except for the scallions. Taste it and adjust flavors. It should be bold a bit salty, tangy, smoky, sweet and spicy. Drop in scallions then set aside.

Bring a pot of water to a boil. Put chard in and cook for about three minutes. Drain and squeeze as much water as possible from it. Add olive oil to a skillet, then garlic and cook until garlic is aromatic. Add chard and cook for a couple of minutes. Sprinkle with some salt and black pepper. Transfer to a bowl, keeping it warm.

Rinse and pat dry fish steaks with a paper towel. Sprinkle with salt and pepper on both sides. Mix seeds together and sprinkle on both sides of steaks. Using the same skillet, add a tad of olive oil, bring temperature to medium high, add sword fish steaks and cook for 3 minutes on each side (if your pan is too small do it in batches). Remove from pan and let rest for a couple of minutes, keeping it warm. Cut into bit size strips. Squeeze a few drops of lime juice over the fish.

Place soba noodles on a serving platter. Toss with sauce. Top with sautéed chard, then the fish, nori and serve.

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{ 4 comments… read them below or add one }

Alaiyo Kiasi December 29, 2011 at 8:57 am

I’m so excited that you let us know that your swordfish was line caught! Although I tout sustainable seafood on my blog, I try not to judge others’ seafood choices. I’m all about awareness and making informed choices, which you so beautifully showed by taking us through your thought processes before purchasing the fish. You’re lucky, too, to get your fish from such a knowledgeable fish monger. I just get blank stares at the fish counter when I ask about the origin of the fish and how it was caught.

Now on to the dish–Wowsa! That looks so creative. I wouldn’t have thought of fish with soba noodles! The Nori makes sense, since it’s also from the sea but, again, I wouldn’t have thought of it. Kudos!

Alaiyo
Alaiyo Kiasi recently posted..Easy, Festive Crab Gumbo for Your Holiday FeastMy Profile

kyleen December 29, 2011 at 9:26 am

This whole dish looks absolutely delicious. I’ve never tried swordfish before, but I’ll definitely keep in mind to buy sustainably caught seafood. Love the shredded seaweed as a garnish!
kyleen recently posted..Orange Vanilla Cake with Chocolate Italian Meringue FrostingMy Profile

Anna December 29, 2011 at 6:15 pm

This looks very delicious and mostly healthy! Mmm!!
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Magic of Spice December 30, 2011 at 3:04 pm

What a fantastic meal! We are so lucky that many fish are still line caught :)
Beautiful recipe and photos!
Magic of Spice recently posted..What’s for Lunch? Winter Citrus Salad with Currants and Goat CheeseMy Profile

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