Tataki: Swordfish Recipe

Ingredients:

• 1 lb swordfish steak, boneless and skinless
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions:

1. Sprinkle salt and black pepper on both sides of swordfish steak and let it sit for 15 minutes.
2. Heat olive oil in a large pan over high heat and sear swordfish for about 30 seconds on each side until browned.
3. Transfer swordfish to a plate and let it cool down in the fridge for 30 minutes.
4. In a small bowl, whisk together minced garlic, soy sauce, mirin, rice vinegar, honey, and sesame oil.
5. Thinly slice swordfish and arrange it on a serving platter.
6. Pour the sauce over swordfish evenly, and garnish with thinly sliced green onions.
7. Chill in the fridge for 10 minutes before serving.

Verdict:

Tataki is a Japanese dish that literally means “pounded and seared.” The texture of swordfish is perfect for this style of dish as it holds up well to being seared and sliced thin. This recipe balances the bold flavors of the soy sauce, vinegar, and honey with the nutty aroma of sesame oil and green onion. Tataki is a great treat for fish and seafood lovers in a hot summer day.

Serving suggestions:

• Tataki can be served as an appetizer or as a main dish with a side salad or rice.
• Squeeze some fresh lemon juice and sprinkle some sesame seeds on top to add brightness and crunchiness.
• Pair with a dry, crisp white wine such as Sauvignon Blanc or Pinot Grigio to balance out the richness of the fish.