1 Review

Despite the long list of ingredients, this recipe is actually pretty quick and easy to prepare and make (the longest part being the trimming of the artichoke). I liked the seared swordfish, the seaweed, the garnish, and my favorite part was the artichoke. We cooked it until it was very tender. However, I did not care for the taste of the sauce as much. I frequently prepare my swordfish in an "Asian" style; but don't usually use mirin or black olive paste in the sauce (both of which I like on their own merits). Perhaps it was one of those ingredients, in combination with the others, that I did not like as much. Also, my olive oil did not blend as well with the other ingredients when I went to spoon the sauce over the fish. I followed all directions and used all ingredients as specified. Made for ZWT5.

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Dr. Jenny June 09, 2009
Seared Swordfish With Artichoke and Olive (Tetsuya)