Seared Swordfish with Vegetables and Wasabi Dressing

Can you guess what my grocer had on sale this week? I'll give you three guesses....

Sashimi grade swordfish! So happy!

Here's what I came up with for dinner tonight. Swordfish is a very finicky protein, and the only way I can properly cook it is very little (or not at all). For this dish, you need high-quality swordfish so you can enjoy the raw portions of the steak. This meal is super-quick and super-simple....Enjoy!

Seared Swordfish with Vegetables and Wasabi Dressing

Ingredients:

2 tbs peanut oil

1 lb sashimi grade swordfish steak, trimmed and bloodline removed

8 oz fresh shitake mushrooms, cleaned and trimmed

2 small red chilis, very finely chopped

1 lb fresh asparagus, trimmed

4 stalks green onion, trimmed and thinly sliced

2 medium tomatoes, cut into wedges

2 tsp wasabi paste

juice of 1 lime

1 1/2 tbs tamari

1 tbs cilantro leaves, finely chopped

salt and pepper

Directions:

Prepare a large bowl of ice water and set aside. Heat 1 tablespoon of peanut oil in grill pan over medium-high heat. Season the swordfish steaks with salt and pepper, then sear the swordfish for about a minute and a half each side. Remove from pan and plunge into the ice water bath to stop the cooking process. After a couple of minutes in the ice water, remove the steaks, pat dry, and place in the refrigerator.

Reduce pan heat to medium heat and add remaining oil. Sauté mushrooms with the chili pepper until mushrooms are soft, about 3 minutes. Season the mushrooms with a little salt and pepper; add asparagus and green onion to the pan and sauté until asparagus is bright green, another 3-4 minutes. Remove vegetables to a serving dish. Season tomato wedges and grill about 2 minutes per side, then remove to serving dish.

Remove the swordfish from the fridge and thinly slice. Arrange on top of grilled vegetables.

Whisk together the wasabi, lime juice, and tamari. Drizzle the dressing over the fish and vegetables, and garnish with cilantro. Makes 4 servings.