Seared Swordfish With Artichoke And Olive (Tetsuya)

• 200 -280 g swordfish fillets (4 fillets, each 50-70g)
• 1/2 teaspoon grapeseed oil
• 2 large artichokes
• 1 teaspoon lemon juice (to acidulate the water)
• 1/2 teaspoon salt, to taste
• 4 pieces wakame seaweed, each about 2 inches by 3 inches
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 80 ml olive oil
• 1 1/2 teaspoons black olive paste
• 1/2 teaspoon minced garlic clove
• 2 tablespoons chicken stock
• 4 -6 leaves arugula (rocket)
• 1 tablespoon parsley, finely chopped
• 1 tablespoon spring onion, julienned (scallions)
• 2 tablespoons tomatoes, peeled and diced

1. Preheat the oven to 275 dgrees F.
2. In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
3. Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
4. Trim the artichoke, cut in half and remove the choke.
5. Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
6. To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
7. Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
8. To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
9. You may dress the fillet with sauce or pass the sauce separately.

swordfish, grapeseed oil, artichokes, lemon juice, salt, wakame seaweed, soy sauce, mirin, olive oil, black olive paste, garlic, chicken stock, arugula, parsley, spring onion, tomatoes

Taken from www.food.com/recipe/seared-swordfish-with-artichoke-and-olive-tetsuya-370930 (may not work)