A light dish, perfect for the last days of summer.
Swordfish has a delicate flavor and works well tomato, mustard or teriyaki sauces.
Here we’re going to coat the swordfish with a sauce blending the refreshing citrus of ponzu and the spiciness of wholegrain mustard.
In order to reduce the smell of the fish, sauté with garlic and rosemary. You can add any vegetables you like, but take into account the overall texture and the vegetable’s affinity with the dressing. Personally, I prefer mild-flavored vegetables such as zucchini. It’s also important to cut the ingredients into pieces of the same shape and size.
Ingredients (serves 2 – 4 people)
- 150 g of swordfish (two slices of swordfish )
- 50-70 g of red pepper (red paprika )
- 50-70 g of yellow pepper (yellow paprika)
- 50-70 g of string bean
- 1 clove of garlic
- 1 branch of rosemary
- 2 tablespoons of olive oil
- 3 tablespoons of ponzu
- ½ teaspoon of sugar
- 1 – 2 teaspoons of mustard (with seeds)
- ½ tablespoon of olive oil
Mix the salad dressing ingredients in a bowl.
Cut the string beans into 5 cm lengths and boil them for 2 – 3 minutes. Drain and allow them to come to room temperature.
Next, slice both the red and yellow peppers into strips roughly 5 cm long.
Now cut the swordfish into 1 x 5 cm slices.
Peal the garlic and then squash it. Together with the rosemary and 1 tablespoon of olive oil, gently heat the garlic in a frying pan.
When they begin to give off a strong fragrance, increase the heat to medium and sauté the swordfish until it becomes lightly brown then add the fish (except garlic, rosemary and extra olive oil) to the dressing bowl.
Use a sheet of kitchen paper to clean up the oil in the frying pan then add 1 tablespoon of olive oil and sauté the string beans, red pepper, yellow pepper on high heat for 1 minute. Add to the bowl.
Mix all the ingredients in the bowl carefully and cool them down in the refrigerator for 30 – 60 minutes. Serve.