Swordfish With Savory Ginger Soy Sauce
DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Ingredients
4 serv.- pieces swordfish fillets4
- green onions, finely chopped↗2
- slices fresh lemon rind↗4
- small tomatoes, wedged↗2
- cup flour↗1⁄2
- tablespoons vegetable oil↗4
- salt, to taste↗
- pepper, to taste↗
- Sauce
- tablespoons butter↗2 1⁄2
- inches fresh ginger, peeled and thinly shredded2
- tablespoons white wine↗4
- tablespoons soy sauce↗2
Step-by-step instructions
- 1
To make the sauce, melt the butter in a small frying pan. Add the thinly shredded ginger and slowly saute over low heat. Add the white wine and soy sauce to complete the sauce.
- 2
Place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. Lightly coat the filets with flour.
- 3
Heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through.
- 4
Serve on a plate with lemon rinds and finely chopped green onion on top. Pour the sauce on the fish. Serve with tomatoes on the side for garnish.
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