Having dinner at
Before heading to the kitchen, I also picked up some fresh young ginger and some tiny dried shrimp from Vietnam. I had no idea what I was going to do with the ingredients, but after I found some perfect pink swordfish, I put this dish together.
Preheat the oven to 400°F.
Toast the peppercorns in a dry wok or large skillet over medium heat, stirring often, until fragrant, about 1 minute. Put the peppercorns in a small baking dish and crush them with the bottom of a saucepan. Put the pepper through a fine sieve, saving the dust that falls through separately from the coarse pieces of pepper.
Dip the swordfish steaks in the olive oil on both sides and then press into the coarse pepper. Salt the fish.
Heat a large, dry seasoned cast-iron skillet and cook the swordfish for 2 minutes on each side. Transfer the skillet to the oven and bake for 5 minutes. Remove the pan and let sit for another 5 minutes, or less if the fish is done; it should remain translucent in the very center.
Meanwhile, put the lily bulb leaves, canola oil, fresh and crystallized ginger, dried shrimp, half the lime juice, and
Divide the salad among 4 warm plates. Put the fish on top and drizzle with the olive oil and remaining lime juice. Sprinkle the lime zest and some of the reserved fine pepper powder on top and serve.
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