🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours

Name: 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 400 g Swordfish thick slice; 60 g Butter; 2 table spoon Soysauce; Flour; Salt; Pepper; Oil

tomo_ya @tomo

Bristol, England, United Kingdom

Found a thick slice of swordfish at local fishmonger. It's meat is firm, but taste is relatively plain, flat and matches well with thick buttered soy sauce. The key is not to heat too much that the meat gets dried out and stiff.

tomo_ya @tomo

Bristol, England, United Kingdom

Saved

Ingredients

15min

2 servings

400 gSwordfish thick slice
60 gButter
2 table spoonSoysauce
Flour
Salt
Pepper
Oil

Saved

Steps

15min

1

Take out water liquid on the meat, lightly salt & pepper, and flour lightly to cover
2

Put on the pan with heated oil. Use mid heat so that the meat doesn't burn. 2min each side, depending on thickness, and put the lid to heat inside without burnt outside and losing moisture. Do not heat too much, as the meat gets easily stiff and dried out.
3

Add butter and soy sauce to the pan to capture all the flavour and stick back into the meat.
4

We often use the leftover sauce on the pan to saute vegetables, too