Behind the Recipes
Teppanyaki Swordfish with Ponzu Butter by Chef John Villa
INGREDIENTS:
6 oz portions of Swordfish
1 pc temura asparagus
1 oz Ponzu Butter
Marinade for Swordfish:
1 T sliced ginger
1 T sliced garlic
2 T chopped cilantro
1 cups grape seed oil
2 oz yuzu juice
Ponzu Butter:
1 cup Ponzu
1/2 lb butter soft
1 oz Kombu
1/2 t Sambal
PREPARATION:
Marinade the swordfish for at least 3 hours
Season and sear on iron grill to desired temperature
Dip 1 cup of raw asparagus in tempura butter, fry until crisp. Set aside and season with salt and pepper
Slice the swordfish pour ponzu butter on the plate, place the sliced swordfish on top and asparagus on the side
For the butter:
Boil all ingredients except butter
Whip soften butter in and simmer
Season and keep warm
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