|
Ponzu-Soy
Vinaigrette
Oven
Roasted Swordfish
with Lentil de Puy Salad
Grilled Ponzu Marinated
Chicken
with Orzo ‘Risotto’
Broiled Shrimp
’Carpaccio’
Patricia Yeo's Whole
Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
WINE NOTES
Sake: Reminiscent of a
mineral-rich sauvignon blanc. Slight herbal fragrance with touch of
very ripe banana. Light, smooth and complex.
Aries: Intense aromas of berry,
black cherry, cola & vanilla. Silky texture with balancing tannins.
Completely organic. Carneros, CA
|
|
Oven Roasted
Swordfish
with Lentil de Puy Salad
Serves 4
- 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
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.
Click Here for a
Printer Friendly version 
|
