Emeril's Swordfish with Asian Greens


YIELD 4 servings


1 1/4 pounds swordfish steak
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon sea salt
1/4 teaspoon fresh ground white pepper
4 tablespoons lime juice
4 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons basil chiffonade
1 tablespoon mint chiffonade
2 teaspoons soy sauce
2 teaspoons chili garlic sauce
1 teaspoon lime zest
3 tablespoons peanut oil
3 ounces shitake mushroom, sliced
1 pound baby bok choy, washed, thinly sliced and stems removed
1 pound young napa cabbage, thinly sliced
1 small red bell pepper, julienned
large shallot, peeled and thinly sliced crosswise
2 Thai chiles, thinly sliced crosswise
1 teaspoon hot sesame oil, or to taste, for garnish
(one thick piece if possible)


  1. Coat swordfish on both sides with sesame oil and then evenly coat with sesame seeds. Season with salt and white pepper.
  2. In a small bowl, combine the lime juice, brown sugar, fish sauce, basil, mint, soy sauce, chili garlic sauce and lime zest. Stir until the brown sugar has dissolved.
  3. In a medium sized, nonstick saute pan over medium high heat add 1 1/2 tablespoons of the peanut oil. When hot, add the shitake mushrooms, browning them on each side, about 1 minute per side. Add the bok choy and the napa cabbage and stir until they are wilted. Add the red bell pepper, shallot and Thai chili.
  4. Cook until the shallots have turned slightly translucent and the chili is fragrant, about 2 to 3 minutes longer. Remove from heat and set aside.
  5. In a separate medium sauté pan over medium high heat, add the remaining peanut oil. Season the swordfish with the salt and pepper and add it to the pan. Cook the swordfish 3 to 4 minutes per side for medium rare. Transfer the swordfish from the pan to a warm plate.
  6. Add the lime juice mixture to the bok choy and napa cabbage and mix well. Using a slotted spoon, place the vegetables on a large serving platter; thinly slice the swordfish and fan it out over the vegetables. Drizzle the hot sesame oil over the fish. Serve immediately.
This recipe appears in: Asian
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