Swordfish Salad with Orange Vinaigrette

Here's an easy seafood recipe that has a wonderful exotic flavor. It's Asian sautéed swordfish, with Food Couture's own original orange dressing. Accompanied by a delicious array of crunchy vegetables, it's similar to a salad, but unlike any salad you've ever had before.

Swordfish Salad with Orange Vinaigrette


(Recipe by:Chef Yasue Siewert)


30 minutes


Makes 4 servings


2 tbsp soy sauce
½ tsp grated ginger
1 tbsp white wine
1 tbsp sugar

3 oz bean sprouts, hair and leaves removed, washed well and dried well*
1 small carrot, julienne* or grated
½ stalk celery, julienne* or grated
1 Persian cucumber (or ¼ seedless cucumber), julienne* or grated

4 (1-inch-thick) swordfish steaks (about 2 pounds, 6 to 8 oz each fillets)
a pinch of kosher salt
a pinch of black pepper
1 tbsp olive oil

½ tsp toasted black sesame seeds
½ tsp toasted white sesame seeds
orange dressing

* Julienne is a culinary knife cut in which the food item is cut into long thin strips.

* If bean sprouts are fresh, you can use them as fresh. Just wash well and dry well with a paper towel. If you prefer to cook them, then cook the bean sprouts in boiling water for about 30 seconds, remove and transfer to iced water, drain and dry well.


In a small bowl, mix soy sauce, ginger, white wine, and sugar. Set a side.

In a medium bowl, put bean sprouts, carrots, celery, and cucumber and toss together. Set a side.

Heat the skillet with olive oil over medium-high heat. Sprinkle the swordfish with salt and black pepper. Place the swordfish in the skillet. Cook until browned, about 3 minutes on one side until cook through. Pour the soy sauce mixuture and turn the heat down to medium, cook another 30 seconds and flip fish and cook another 15 seconds.

Transfer the fish to the serving plate, put vegetables mixture on the fish and pour orange dressing (about 2 tbsp for each fish) and sprinkle black and white sesame seeds.

Serve warm.

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