When Jacques visited my restaurant, he ate and loved the fish he had, so I wanted to share a fish dish. This recipe uses a local swordfish called Shutome, but you can use any swordfish, halibut or other firm white fish. I serve it with jook – a soothing rice dish that my mother used to make for me when I was sick, and lots of vegetables from my local farm Ahiki Acres. Use your own mixture of in-season, local vegetables to make this dish your own.

Seared Hawaiian Swordfish (Shutome)

Category

Category name

Serves

4

For the Seared Swordfish on Rice with Mixed Vegetables

Ingredients

  • 1 ½ cups cooked short grain rice
  • 4 cups water or chicken stock
  • 1 teaspoon minced ginger
  • 4 (7-ounce) Shutome steaks, opakapaka (snapper), halibut or other firm white fish, about 1-inch thick
  • Hawaii Alaea salt, or your favorite sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil

For the Mixed Vegetables

  • 4 tablespoons olive oil
  • 1 teaspoon minced ginger
  • ¼ cup yellow carrots, 1-inch cylindrical cut
  • ¼ cup carrots, 1-inch cylindrical cut
  • ¼ cup purple radish, cut into 1-inch cubes
  • ¼ cup turnips, cut into 1-inch cubes
  • ¼ cup baby daikon, cut into 1-inch cubes
  • ¼ cup dried shiitake mushrooms, reconstituted in water and thinly sliced
  • ¼ cup firm tofu, cut into 1-inch cubes
  • 2 cups salad greens
  • 4 rice crackers, optional
  • Garlic-Soy Vinaigrette, recipe follows
  • ½ cup sea asparagus

Method

  1. In a skillet or medium saucepan, combine the rice, water and ginger over medium heat. Bring to a simmer, then reduce the heat to low and cook until the rice is very soft and has a porridge like consistency, about 20 minutes.
  2. Season the fish generously with salt and pepper. Heat the oil in a medium-sized sauté pan over medium-low heat. Add the fish and cook, turning once, until it is still a little translucent in the center or to your preference, about 3 minutes on each side. Remove from the heat and let rest.
  3. Heat 2 tablespoons of the oil in a separate medium sauté pan over medium heat. Add the minced ginger along with the yellow carrots, carrots, purple radish, turnips, baby daikon and shiitake mushrooms. Sauté for 1 minute, then add the tofu. When the vegetables are just about done, add a little more oil and the salad greens and sauté, tossing, for about 30 seconds. Crush the rice crackers and add to the pan, tossing again to combine.
  4. To serve, spoon the rice onto 4 warm plates or shallow bowls, place the fish on top and drizzle with the garlic-soy vinaigrette. Spoon the vegetable-cracker mixture on top and garnish with the sea asparagus.

For the Garlic-Soy Vinaigrette

Ingredients

  • 5 tablespoons soy sauce
  • 4 teaspoons rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons Roasted Garlic Purée, recipe follows
  • 3 tablespoons sambal
  • 3 tablespoons granulated sugar
  • Pinch freshly ground black pepper

Method

  1. In the cup of a blender combine the soy sauce, rice vinegar, sesame oil, garlic purée, sambal, sugar and pepper and blend until smooth. Pour into a jar with a tight-fitting lid and store in the refrigerator for up to 2 weeks.

For the Roasted Garlic Purée

Ingredients

  • 1 head of garlic
  • Pinch salt
  • Pinch freshly ground black pepper
  • 2 teaspoons extra virgin olive oil

Method

  1. Preheat the oven to 375°F.
  2. Cut the head of garlic in half across the middle.  Place the halves cut-side up on a square of aluminum foil. Sprinkle with salt and pepper and drizzle with the olive oil. Tightly seal the aluminum foil and set the package on a baking sheet. Roast until soft, about 30 minutes. Let cool in the foil package before squeezing the soft pulp from the skin into a small bowl.