Asian Swordfish

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I found this swordfish absolutely delicious! I grew up eating swordfish, but the kind my grandmother made was always a Portuguese style where it would be the swordfish with the skin and bone cut into very small pieces, floured and pan fried. It was amazing and one of my favourites, but I had never tried the meaty swordfish steak style fillets you see most restaurants serve.

This recipe uses those meaty fillets and I loved them so much. The fish is nice and fatty but has a mild taste that isn’t overly fishy like some other types of fish you buy. I’ve always heard that like salmon it’s important not to overcook your swordfish and that cooking it slightly under is actually best. After trying both ways, I definitely agree. When it’s cooked a bit under there’s so much more flavour and it’s really tender and juicy, while cooking it fully leaves it a little bit dry, less juices and less flavour.

Of course the choice is always yours and people who can’t seem to stomach eating rare steak are probably going to have trouble eating fish that is slightly undercooked too. But like steak, under is the true way to be eating this kind of fish! The flavours in this dish are Japanese inspired and very simple, like most Japanese cooking. There are also lots of healthy fats in this dish, both in the fish and what you add.

This does use sesame oil which many people will argue against and I don’t disagree, but I use cold pressed sesame oil and I DON’T heat it! Instead I just add it over the fish at the end. I also use tamari soy sauce and again people may find this questionable, but you can sub with coconut aminos, just count the carbs because they will be higher!

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2 from 1 vote

Asian Style Swordfish

Meaty swordfish pan fried with simple Japanese flavours.

Course Dinner, Lunch, Main Course

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Japanese, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword asian keto recipes, asian swordfish, japanese swordfish, keto fish recipes, lchf fish recipes, lchf japanese recipes, low carb fish recipes, low carb japanese recipes, low carb nikki, paleo fish recipes, paleo japanese recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 305.7kcal

Ingredients

• 4 fillets boneless swordfish, large dice
• 1/4 cup tamari soy sauce can sub with coconut aminos for paleo
• 1/4 cup dry white wine
• 1/4 cup rice wine vinegar
• 5 drops stevia glycerite
• 400 g green beans
• 1 large shallot/scallion, sliced
• 3 tbsp coconut oil
• 2 tsp sesame oil

Instructions

• Combine tamari, white wine, rice wine vinegar, and stevia in a bowl. Add your diced swordfish and marinate for 30 minutes. Trim green beans.
• Heat coconut oil in a large frying pan over high heat. Sear your swordfish pieces on all sides, try to keep the middle a bit rare, but if you want your fish fully cooked, just fry for longer but it will be dryer and less juicy.
  
• Remove swordfish to a bowl and add green beans and shallots to frying pan. Fry stirring frequently for about 5 minutes and add to the swordfish. Drizzle over sesame oil and toss to coat and combine.
  
  
• Serve.
  

Notes

Net Carbs - 5.8g

Nutrition

Calories: 305.7kcal | Carbohydrates: 8.5g | Protein: 25.9g | Fat: 18.6g | Fiber: 2.8g | Sugar: 3.5g