Hulver's site || Comments || Dear HuSi:

swordfish, bok choy, and wasabi wine reduction: by LinDze (4.00 / 3) #18 Sun Jun 18, 2006 at 06:54:54 PM EST

Its a bit terse, but im sure youll figure it out.

2 Swordfish steaks (~1.5lbs)
2 bunches baby bok choy
Salt & pepper
Olive oil
1 cup red wine (big pinots are good, a nice cab would work as well)
1 tbs wasabi paste
1/4 cup soy sauce
1 tbs Lime juice (optional)

Pat dry swordfish steaks, brush steaks with olive oil, cover with salt and pepper to taste. Preheat heavy pan, brush with olive oil. Mix red wine, soy sauce, wasabi, and lime. When pan is almost smoking add steaks. Cook ~4 minutes to side, cook through, center should be opaque/white.

Deglaze pan with wine sauce, add bok choy leaves, cook for 1-2 minutes or until stalks are tender and leaves wilted. Remove bok choy and continue reducing sauce.

Serve steaks and bok choy drizzled with wine reduction.

PS: The wasabi looses most of its heat in the cooking process.

-Lin Dze
Arbeit Macht Frei

Wow. by toxicfur (2.00 / 0) #19 Sun Jun 18, 2006 at 07:23:31 PM EST

Swordfish is one of our most favorite kinds of fish, and this is much more exciting than what i usually do (marinate in olive oil and lime juice with dill; grill over charcoal until done).
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Continue to lean until you feel gravity threatening to discipline you for being stupid. - CRwM
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you like tuna? by LinDze (2.00 / 0) #22 Sun Jun 18, 2006 at 08:17:48 PM EST

If youre more of a griller ive got a rocking rosemary/citrus rub. Goes ++good on any firm fish, but makes especially good tuna and pepper kebobs.

-Lin Dze
Arbeit Macht Frei
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: I do like tuna. by toxicfur (2.00 / 0) #23 Sun Jun 18, 2006 at 08:24:58 PM EST

I like pretty much anything that lives in the ocean, actually. On days like this, when it's really hot, stuff I can cook outside is preferable to our hot and stuffy kitchen.
--
Continue to lean until you feel gravity threatening to discipline you for being stupid. - CRwM
[ Parent ]