Cleveland Cooks: Swordfish

Cleveland Cooks: Swordfish
Salt restaurant shared the recipe for swordfish. (Source WOIO)

CLEVELAND, OH (WOIO) - Salt restaurant shared the recipe for swordfish.

For roasted sweet potatoes:

Two medium sized sweet potatoes, sliced into "coins" oil, salt and pepper, toss in a bowl and then onto a sheet tray and into a 400 degree oven for 30 minutes or until tender

For sweet soy:

  • 1/2 cup soy
  • 1 C. Light brown sugar
  • Heat in a pan until sugar is dissolved and cool

For kimchi:

  • 1 head of bok choy, cut in half lengthwise and then sliced about a 1/4 inch thick and rinse in cold water with a pinch of salt.
  • 1 carrot, peeled and then continue to peel to make carrot ribbons
  • 4-6 red radish, thinly sliced
  • 1 bunch scallion

For dressing:

  • 1/4 cup sugar
  • 1/2 cup sambal
  • 3T. Fish sauce
  • 1 knob ginger, grated and the juice squeezed
  • 2 cloves of garlic, minced

Combine dressing ingredients in a large bowl, then pull bok choy from water rinse and add to dressing along with the rest of the vegetables. Toss and make sure everything is incorporated.

For swordfish:

Get an 8-10 ounce piece of swordfish and remove bloodline and skin and cut in 1/2 or have the fish monger do it. Season with salt and pepper and sear in a hot, oiled pan for 3-5 minutes in each side.

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