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Seared Swordfish With Artichoke and Olive: A Taste of Australia

The clatter of Sydney’s fish markets, the briny scent of the Tasman Sea – those are the memories that flood back whenever I prepare swordfish. During my culinary internship in Australia, one of my first assignments was filleting swordfish for a local restaurant. I remember being intimidated by the size and texture of the fish, but the head chef, a jovial man with a booming laugh, simply said, “Respect the fish, and it will respect you.” That respect, coupled with the incredible freshness of the ingredients, transformed even simple preparations into culinary masterpieces. This seared swordfish recipe, inspired by the innovative spirit of Australian cuisine, captures that essence perfectly.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Dietary Type: Pescatarian, Gluten-Free

Ingredients

200-280 g swordfish fillets (4 fillets, each 50-70g)
1/2 teaspoon grapeseed oil
2 large artichokes
1 teaspoon lemon juice
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 rocket (arugula)
1 tablespoon parsley, finely chopped
1 tablespoon spring onion, julienned (scallions)
2 tablespoons tomatoes, peeled and diced

Equipment Needed

Oven-safe non-stick frying pan
Saucepan
Slotted spoon
Small bowl

Instructions

Begin by preheating your oven to 275 degrees F (135 degrees C). This low temperature is crucial for gently finishing the swordfish after searing, ensuring it remains moist and tender.
Next, prepare the swordfish. Pat the fillets dry with paper towels to help achieve a beautiful sear.
In an oven-safe non-stick frying pan, heat the grapeseed oil over high heat until it’s shimmering and almost smoking. The high smoke point of grapeseed oil is ideal for searing.
Carefully place the swordfish fillets in the hot pan, ensuring they aren’t overcrowded. Sear the fillets for about 2-3 minutes on each side, until they develop a golden-brown crust. The goal here is to create a flavorful exterior without overcooking the interior.
Transfer the frying pan with the seared swordfish fillets to the preheated oven. Cook for just a few minutes – the exact time will depend on the thickness of your fillets, but aim for them to be medium-rare. Ideally, the internal temperature should reach around 125-130°F (52-54°C). Use a meat thermometer to check for doneness. Remember, the fish will continue to cook slightly as it rests.
While the swordfish is in the oven, prepare the artichokes. Trim the artichokes by removing the tough outer leaves until you reach the tender heart. Cut each artichoke in half lengthwise and remove the fibrous choke with a spoon.
Cut each artichoke half into quarters. Place the artichoke quarters in a saucepan with water, the lemon juice, and salt. Bring to a simmer and cook until the artichokes are tender, about 15-20 minutes. The lemon juice helps prevent the artichokes from discoloring.
Prepare the sauce. In a separate saucepan, combine the soy sauce, mirin, olive oil, black olive paste, minced garlic, and chicken stock. Stir well to combine.
Gently heat the sauce over low heat, stirring occasionally, until it is warmed through. Avoid boiling, as this can cause the olive paste to separate.
Just before serving, add the rocket (arugula) to the warm sauce and wilt it for just a few seconds, until it slightly softens.
Using a slotted spoon, remove the wilted rocket from the sauce and set it aside on a plate.
To serve, warm four plates. Place the wakame seaweed in the center of each plate. The wakame should be lightly dampened – if using dried wakame, wipe it very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds.
Place a seared swordfish fillet on top of the wakame on each plate.
Arrange an artichoke quarter by the side of each fillet.
Garnish with the wilted rocket, finely chopped parsley, julienned spring onion (scallions), and diced tomatoes.
You can either drizzle the sauce over the swordfish fillets or serve it separately in a small bowl for dipping.

Expert Tips & Tricks

To prevent the swordfish from sticking to the pan during searing, ensure the pan is properly heated and the oil is shimmering before adding the fish. A well-seasoned cast iron pan also works beautifully.
Don’t overcook the swordfish! It’s better to err on the side of undercooking, as it will continue to cook slightly after being removed from the oven.
For a more intense olive flavor, use a high-quality black olive tapenade instead of black olive paste.
To save time, you can prepare the artichokes and the sauce ahead of time. Simply reheat them gently before serving.
If you don’t have access to wakame seaweed, you can use other types of seaweed, such as nori or kombu, or even omit it altogether.

Serving & Storage Suggestions

Serve the seared swordfish immediately after cooking for the best flavor and texture. The contrast of the seared fish, tender artichokes, and vibrant garnishes is a delight.

Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Note that the texture of the fish may change slightly upon reheating. It is best enjoyed fresh. The artichokes and sauce can also be stored separately in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	22g	34%
Saturated Fat	4g	20%
Cholesterol	25mg	8%
Sodium	600mg	25%
Total Carbohydrate	12g	4%
Dietary Fiber	5g	20%
Sugars	1g	2%
Protein	20g	40%

Variations & Substitutions

Fish: If you can’t find swordfish, you can substitute it with other firm, meaty fish such as marlin, tuna, or bonito. Adjust the cooking time accordingly.
Oil: If you don’t have grapeseed oil, you can use another neutral oil with a high smoke point, such as canola oil or sunflower oil.
Stock: Use vegetable stock instead of chicken stock to make the recipe fully vegetarian.
Greens: Substitute spinach or kale for rocket (arugula).
For a spicier dish, add a pinch of red pepper flakes to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I grill the swordfish instead of searing it?

A: Yes, you can grill the swordfish. Preheat your grill to medium-high heat and grill the fillets for 3-4 minutes per side, or until cooked through.

Q: How can I tell if the swordfish is cooked properly?

A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the fillet. It should register around 125-130°F (52-54°C) for medium-rare. The fish should also be opaque and flake easily with a fork.

Q: Can I make the sauce ahead of time?

A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.

Q: What is wakame seaweed, and where can I find it?

A: Wakame is a type of edible seaweed that is commonly used in Japanese cuisine. It has a slightly sweet and salty flavor. You can find it dried in most Asian grocery stores or online.

Q: How do I peel tomatoes easily?

A: To easily peel tomatoes, score the bottom with an “X”, then blanch them in boiling water for 30 seconds. Immediately transfer them to an ice bath. The skin should slip off easily.

Final Thoughts

This seared swordfish with artichoke and olive is more than just a recipe; it’s a journey to the sun-drenched shores of Australia. The simple yet elegant flavors of the dish perfectly showcase the freshness of the ingredients. I encourage you to try this recipe and experience the magic for yourself. Feel free to adapt it to your own taste and preferences, and don’t hesitate to share your feedback. This dish pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Vermentino. Enjoy!

Seared Swordfish With Artichoke and Olive Recipe