Seared Swordfish With Artichoke And Olive (Tetsuya) - cooking recipe

Ingredients

200 -280 g swordfish fillets (4 fillets, each 50-70g)
1/2 teaspoon grapeseed oil
2 large artichokes
1 teaspoon lemon juice (to acidulate the water)
1/2 teaspoon salt, to taste
4 pieces wakame seaweed, each about 2 inches by 3 inches
1 teaspoon soy sauce
1 teaspoon mirin
80 ml olive oil
1 1/2 teaspoons black olive paste
1/2 teaspoon minced garlic clove
2 tablespoons chicken stock
4 -6 leaves arugula (rocket)
1 tablespoon parsley, finely chopped
1 tablespoon spring onion, julienned (scallions)
2 tablespoons tomatoes, peeled and diced

Preparation

Preheat the oven to 275 dgrees F.
In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides.
Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare.
Trim the artichoke, cut in half and remove the choke.
Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender.
To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat.
Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate.
To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato.
You may dress the fillet with sauce or pass the sauce separately.