Swordfish With Wasabi and Herb Butter

Swordfish With Wasabi and Herb Butter
Nutrition Information
  • Serves: 2
  • Calories: 766
  • Fat: 61g
  • Sodium: 1010g
  • Fiber: 0g
  • Protein: 51g
  • Cholesterol: 234g
  • ½ clove Garlic
  • ½ Tbs Fresh Coriander
  • 1 Tbs Dill, Optional
  • 1 Tbs Chives, Optional
  • 1 Tbs Wasabi
  • 1 Tbs Mustard
  • 1 tsp Soy Sauce
  • Freshly Ground Pepper
  • 500 g Swordfish, 2 x Thick cut steaks
  • 125 g Butter, softened
  1. Mince garlic in food processor with herbs. Then add other ingredients and blend. Turn onto a piece of greaseproof paper, foil or plastic wrap and form into a fat sausage. Freeze or refrigerate to harden until required. (This will make enough for 12 swordfish steaks so store excess in freezer).
  2. Heat a pan with a little olive oil. When it is very hot add thickly-cut swordfish steaks. When brown turn over. The aim is to have the fish brown and crispy on the outside and pink on the inside. Serve immediately with chats and topped with a slice of wasabi butter and salad mix from your greengrocer. Drizzled with a little balsamic vinegar and good olive oil.
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