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Swordfish Salad with Soy Wasabi Vinaigrette

Image for Swordfish Salad with Soy Wasabi Vinaigrette


Yield: 24 servings

kikkoman products used:


24 1-inch-thick swordfish steaks (4 ounces each)
salt and pepper
1 ounce garlic cloves
1/4 cup vegetable oil
12 cups watercress sprigs
48 tomato wedges
3 3/4 cups Soy Wasabi Vinaigrette (recipe below)
chopped cilantro, as needed
toasted sesame seed, as needed
48 lime wedges


Season swordfish with salt and pepper. In blender, purée garlic in vegetable oil; rub on both sides of fish. Place in hotel pan, cover and refrigerate at least 30 minutes or up to 8 hours.

For each serving, to order: In nonstick skillet sear 1 piece swordfish until cooked through, turning once. Plate 1/2 cup watercress; place fish on top. Place 2 tomato wedges next to fish. Drizzle 2 1/2 tablespoons Soy Wasabi Vinaigrette over salad. Garnish with cilantro, sesame seed and 2 lime wedges.

To make Soy-Wasabi Vinaigrette: In bowl, whisk together 1 cup plus 2 tablespoons rice vinegar, 6 tablespoons lime juice, 6 tablespoons soy sauce, 6 tablespoons toasted sesame seed, 6 tablespoons chopped cilantro, 6 tablespoons wasabi paste, 3 tablespoons sugar, 1 1/2 tablespoons Dijon-style mustard, 1 1/2 tablespoons grated ginger, 1 1/2 teaspoons minced garlic and 1 teaspoon Asian sesame oil. Gradually whisk in 1 cup plus 2 tablespoons vegetable oil until mixture is emulsified. (Makes about 3 3/4 cups.)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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