4 4oz center-cut mignons Hawaiian swordfish
1/4 cup Wasabi Oil, divided
1/4 cup rice bran oil, divided
2 tablespoons lime juice, divided
1 tablespoon very finely diced ginger root
2 tablespoon seasoned rice vinegar
1 tablespoon candied jalapenos
1 tablespoon candied jalapeno juice
1 teaspoon smoked salt
3 tablespoons very finely diced cucumber
1 tablespoon micro chervil greens
1. Marinate the swordfish in 2 tablespoons of the Wasabi Oil, rice oil and 1tablespoon of lime juice and refrigerate for up to 2 hours.
2. Mix the ginger, seasoned rice vinegar, candied jalapenos and candied jalapeno juice with 2T of the cucumber, Wasabi Oil and rice oil and 1T of lime juice together.
3. Season the swordfish with the smoked salt; sear it for approximately for 2 1/2 minutes on the first side and 2 minutes on the other side on a moderately hot skillet/griddle/grill.
4. Place the swordfish in the center of the plate; spoon the vinaigrette lightly over the fish and lightly the around the perimeter of the plate. Sprinkle a small amount of the smoked salt and the cucumber over the vinaigrette around the perimeter of the plate. Place a very small mound of cucumber on the fish. Use the micro greens as the finishing garnish and place several around the base of the fish and one sprig on top of the fish.