Serves 1

INGREDIENTS

• 1 swordfishsteak
• 1 egg
• 2 Tbs. light soy sauce
• 1 Tbs. mirin
• 1 tspn. sake
• ½ tspn. grated ginger
• Steamed white rice
• Toasted sesame seeds
• Dried seaweed flakes
• Chili oil
• Olive oil

INSTRUCTIONS

Mix the grated ginger, light soy sauce, sake, and mirin together. Pour over the fish and let it marinate for at least 6 hours in the fridge (Remember to flip over the fish half way through so the marinade can get absorbed by both sides). Prepare the rice. As for the fish, remove from fridge for about 10 minutes, and steam it for 10–12 minutes depending on the thickness. Transfer the marinade to a small pot and heat until slightly sticky in texture. Once the fish is done, remove from heat and let it sit for about 5 minutes. Use a fork to shred the fish to make it flaky. Drizzle just a little bit of olive oil in a pan and turn to high heat. Once hot, add in one egg and cook till the egg white is not runny anymore but the yolk remains gooey in texture. To assemble the plate, scoop some steamed white rice, sprinkle the fish flakes around the edges, pour the egg to the center, sprinkle some sesame seeds and dried seaweed flakes on the swordfish, and finish by drizzling some reduced sauce and chili oil all over.

INGREDIENTS

• 4 fresh swordfish fillets
• 3 lemons; zested & juiced
• ¼ cup extra virgin olive oil
• 1 Tbs. garlic, minced
• 1 Tbs. fresh oregano
• Salt & pepper

INSTRUCTIONS

In a small mixing bowl, combine all ingredients (except fish) for the marinade and sauce. Marinate the fish for at least 2 hours. Sauté fish in olive oil over high heat until just done. Brush with remaining sauce.

Makes 4 servings.

INGREDIENTS

• 2 swordfish steaks
• 8 limes
• 2 lemons
• 2/3 cup olive oil
• 2 garlic cloves; minced
• ½ tspn. lemon pepper
• ½ tspn. pepper
• ½ tspn. salt
• 6 Tbs. butter; softened
• 2 Tbs. fresh cilantro; minced
• 1 tspn. garlic powder
• ½ tspn. lemon pepper

INSTRUCTIONS

Zest 2 of the limes and set aside. Juice the lemons and limes in a medium-sized bowl. Add the olive oil, garlic, lime zest, lemon pepper, pepper, and salt and mix until well-blended. Place the swordfish steaks in the marinade, cover, and refrigerate for at least 6 hours. While marinating, make the cilantro butter. In a small bowl, mash together the butter, cilantro, garlic powder, and lemon pepper with a fork. Place the cilantro butter in the center of a 6-in. piece of foil, and lightly coat the foil with the butter. Now grab the ends of the tin foil and twist them so that the butter is wrapped like a big piece of candy. Place it in the refrigerator to solidify for 1 hour, remove, unwrap, and place the log of cilantro butter on a small plate. Cover and refrigerate until serving time. When the swordfish is finished marinating, wrap each steak in foil and place 1 Tbs. of the marinade in the foil as well. Preheat the oven to broil. Place the wrapped steaks on a metal tray to catch any drippings and place the tray in the oven. Broil for 10-15 minutes. Remove the tray from the oven and unwrap the foil. Place the steaks on a serving plate and serve with the cilantro butter.