GARDEN PAVILION NOTE BOOK – Radish Haven
The Garden story goes, every Autumn is a time of inspiration in the village of Radish Haven. Marinated swordfish with blend of aromatic herbs and spices enhancing its natural flavors. Radishes add a delightful crunch and a hint of tanginess to the dish. It is the simple dish in November becomes the dish of tradition and togetherness in the village of Radish Haven.
Grilled SwordFish with Sauteed Radishes, Ginger & Enoki Mushroom2
Traditional dish from Radish Haven
Ingredients
- 7 ounce Swordfish
- 1 dash Tamari Sauce
- 1 tsp fresh ginger chopped
- 1 tbsp Virgin Olive Oil
- 2 tbsp Margarine
- 3 Tbsp Radish Sliced
- 1 pk Enoki Mushroom
- 1 tsp Fresh Herbs mix of Lemon Zest, Dill Tarragon, and fennel
- 1/2 cup fish stock
- 1 pk Radish Sprouts
Instructions
- season the swordfish with a few sprinkles of Tamari Sauce, Fresh Ginger and Olive Oil. Mark Both sides on the grill
- in a small sauce pan, melt the margarine and sautee the sliced radishes, add Enoki, Mix herbs and fish stock. add Radish sprouts and top with Grilled Swordfish.