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to make the sauce, melt the butter in a small frying pan. add the thinly shredded ginger and slowly saute over low heat. add the white wine and soy sauce to complete the sauce. place the swordfish filets on a plate and sprinkle with salt and pepper on both sides. lightly coat the filets with flour. heat the vegetable oil in a frying pan and place the swordfish filets in pan, frying until both sides are nicely browned and cooked through. serve on a plate with lemon rinds and finely chopped green onion on top. pour the sauce on the fish. serve with tomatoes on the side for garnish.
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Vacuum wine stopper — keep opened wine fresh for days
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Ruby port — cheese pairing, reductions, poaching pears