Easiest Way to Make Quick 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours
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Many things affect the quality of taste from 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours estimated approx 15min.
To get started with this particular recipe, we must prepare a few ingredients. You can have 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours using 7 ingredients and 4 steps. Here is how you cook it.
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.
Ingredients and spices that need to be Get to make 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours:
- 400 g Swordfish thick slice
- 60 g Butter
- 2 table spoon Soysauce
- Flour
- Salt
- Pepper
- Oil
Steps to make 🐟 Pan Grilled Swordfish with Butter and Soy Sauce Sauce - Japanese Flavours
- Take out water liquid on the meat, lightly salt & pepper, and flour lightly to cover
- 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.
- Add butter and soy sauce to the pan to capture all the flavour and stick back into the meat.
- We often use the leftover sauce on the pan to saute vegetables, too
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