Swordfish with a Crabmeat-Sesame Crust and Stir-fried Vegetables with Mirin-Cilantro Vinaigrette
Medallions of broiled swordfish are protected from the heat of the broiler by a tasty crab meat-sesame crust. While the crust is crunchy, the fish remains moist. The medallions rest on a bed of stir-fried vegetables dressed with mirin-cilantro vinaigrette.
Ingredients
- Mirin-Cilantro Vinaigrette
- Soy sauce - 1 cup
- Peanut Oil - 3/4 cup
- Plain rice vinegar - 3/4 cup
- Mirin or Sweet sherry - 1/2 cup
- Fresh lime juice - 1/4 cup
- Sugar - 1/2 cup
- Fresh Ginger - 2 tablespoons
- Asian sesame oil - 1-1/2 teaspoons
- Garlic - 1 tablespoon, minced
- Chili Pepper Water - 2 tablespoons (see Basics)
- Fresh red chili - 1 teaspoon, minced
- Fresh Cilantro - 1/2 cup, chopped
- Swordfish medallions - eight, 2-1/2 ounce boneless, skinless
- Peanut Oil - 1/4 cup
- Salt and freshly ground pepper to taste
- Crab meat-Sesame Crust
- Fresh lump crab meat - 2/3 cup
- Panko (Japanese bread crumbs) - 1/4 cup
- Garlic powder - 1/4 teaspoon
- Salt and freshly ground pepper to taste
- Pinch of black sesame seeds
- White Sesame Seeds - 1 teaspoon, toasted (see Basics)
- Fresh Parsley - 1 teaspoon, minced
- Mayonnaise - 1-1/2 tablespoons
- Garlic-herb butter - 1 teaspoon, at room temperature (see Basics)
- Stir-fried Vegetables
- Yellow Bell Pepper - 1, seeded, deribbed, and julienned
- Fresh snow peas - 1 ounce, halved lengthwise
- Fresh bean sprouts - 1 ounce
- Baby Corn - 1 ounce, halved lengthwise
- Red Bell Pepper - 1, seeded, deribbed, and julienned
- Shiitake Mushrooms - 1 ounce, stemmed and julienned
- Celery - 1/4 cup, julienned
- Zucchini - 1/4 cup, julienned
- Choi sum (Chinese broccoli) or broccoli florets - 1/4 cup, julienned
- Broccoli stems - 1/4 cup, julienned, peeled
- Chinese cabbage - 1 cup, shredded
- Maui or other sweet white onion - 1/2 cup, chopped
- Salt and freshly ground pepper to taste
- Peanut Oil - 1/4 cup
- Garnish
- Fresh cilantro sprigs - 4
- Nori - 1 sheet, cut into fine julienne
Instructions
To make the vinaigrette base: One day ahead, combine all the ingredients except the cilantro in a medium non-aluminum bowl and mix well. Cover and refrigerate overnight to infuse flavors.
Coat the fish with oil and season with salt and pepper. In a large saute pan or skillet over high heat, sear the fish for 1 minute on each side.
To make the crust: Preheat the broiler. Combine all the ingredients and blend with your fingers. Coat each medallion of the fish evenly with a portion of the crab meat mixture. Place under the broiler and cook for 3 minutes, or until it forms a golden crust. Set aside and keep warm.
To make the stir-fried vegetables: Season the vegetables with salt and pepper. In a wok or large saute pan or skillet over medium-high heat, heat the oil until it ripples. Stir-fry the vegetables for 45 seconds, or until they soften and brown slightly. Set aside and keep warm.
To finish the vinaigrette: In a medium saucepan over low heat, warm the vinaigrette. Stir in the cilantro.
To serve: Place some of the stir-fried vegetables in the center of each plate. Place 2 medallions on top of the vegetables and pour 1/4 cup warm vinaigrette around the vegetables on each plate. Garnish with cilantro sprigs and julienned nori.
