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2 from 1 vote

Asian Style Swordfish

Meaty swordfish pan fried with simple Japanese flavours.
Course Dinner, Lunch, Main Course
Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Japanese, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free
Keyword asian keto recipes, asian swordfish, japanese swordfish, keto fish recipes, lchf fish recipes, lchf japanese recipes, low carb fish recipes, low carb japanese recipes, low carb nikki, paleo fish recipes, paleo japanese recipes
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 15 minutes
Servings 4
Calories 305.7kcal

Ingredients

  • 4 fillets boneless swordfish, large dice
  • 1/4 cup tamari soy sauce can sub with coconut aminos for paleo
  • 1/4 cup dry white wine
  • 1/4 cup rice wine vinegar
  • 5 drops stevia glycerite
  • 400 g green beans
  • 1 large shallot/scallion, sliced
  • 3 tbsp coconut oil
  • 2 tsp sesame oil

Instructions

  • Combine tamari, white wine, rice wine vinegar, and stevia in a bowl. Add your diced swordfish and marinate for 30 minutes. Trim green beans.
  • Heat coconut oil in a large frying pan over high heat. Sear your swordfish pieces on all sides, try to keep the middle a bit rare, but if you want your fish fully cooked, just fry for longer but it will be dryer and less juicy.
  • Remove swordfish to a bowl and add green beans and shallots to frying pan. Fry stirring frequently for about 5 minutes and add to the swordfish. Drizzle over sesame oil and toss to coat and combine.
  • Serve.

Notes

Net Carbs - 5.8g