Presented by Wakiyama, the "Magician of Aroma," this foil-baked swordfish transforms mild swordfish into a rich dish with Sansho pepper and butter. Sear it in a pan, then wrap it in foil and bake it in the oven. This moist and juicy gourmet fish dish is ready in just 20 minutes.
Ingredients
Main Ingredients (2 servings)
- Swordfish 2 fillets
- Cabbage 1/4 head
- Garlic small amount
Seasonings
- Salt to taste
- Pepper to taste
- [A] Butter 1 tbsp
- [A] Sansho Pepper to taste
- [A] Soy Sauce to taste
- Butter small amount
Steps
- Cut the cabbage into 1/4 head, remove the core, and roughly chop.
- Prepare 2 fillets of swordfish and season thoroughly with salt to taste and pepper to taste.
- Heat a frying pan, add a small amount of butter and a small amount of garlic. Once the butter starts to melt, sear the swordfish.
- Once the swordfish is browned on both sides, add a small amount of Sansho pepper and heat while coating the fish with butter.
- Remove the seared swordfish from the pan and cut into bite-sized pieces.
- Add 1 tbsp of butter to the same pan and melt.
- Turn off the heat, add a small amount of soy sauce, and mix to create the sauce. **The secret is here!** The combination of sansho pepper's aroma and butter's richness creates a delicious sauce that pairs well with various dishes.
- Spread out aluminum foil and lay the roughly chopped cabbage on top.
- Drizzle the prepared sauce over the cabbage, then place the cut swordfish on top.
- Tightly wrap the aluminum foil, ensuring no air gets in.
- Bake in a preheated oven at 200°C (392°F) for 10 minutes.
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