Recipes
Ingredients
4 6-8 ounce pieces swordfish, no-bone, skin off, preferably center cut
1/2 cup Ponzu-Soy Vinaigrette, plus 2 tablespoons for lentil salad and extra to garnish
2 cups cooked Lentil de Puy
3 stalks celery, cut into 1/4-inch dice
1/2 pound blanched haricot vert, cut into 2-inch lengths
2 stalks scallions, sliced, white and green part separated
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Directions
Pre-heat oven to 400 degrees. In a large bowl, marinate swordfish for 10 minutes in 1/2 cup of Ponzu-Soy Vinaigrette. Season fish on both sides with kosher salt and freshly ground black pepper. In an oven-proof saute pan coated lightly with oil over medium-high heat, sear the swordfish for about 3-4 minutes until colored; flip and transfer to oven. Roast in oven for an additional 7-9 minutes. Meanwhile, in a small bowl, combine lentils, celery, haricot vert, scallion whites and 2 tablespoons Ponzu-Soy Vinaigrette and season with kosher salt and freshly ground black pepper to taste. To serve, place a small mound of lentil salad on plate and top with swordfish. Drizzle Ponzu-Soy Vinaigrette around and garnish with scallions greens.
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