Sunday, May 20, 2012

Indonesian Grilled Swordfish Steaks

Since it has been so long since I made this recipe, I decided it was time to refresh my memory and taste buds with this marinated fish dish.  The swordfish steaks got a soaking in a marinade consisting of soy sauce, canola oil, lemon zest and juice, fresh ginger root, garlic and Dijon mustard overnight.  They were then removed from the marinade and grilled over medium-hot charcoals for about 5 minutes per side.  A rest time of 10 minutes covered with foil and these steaks were done to perfection.  A fresh squeeze of lemon juice was the perfect touch to finish it off.

I served these steaks with a Carrot Salad and a Green Salad with Blue Cheese Dressing.  It turned out to be a very tasty meal.



Indonesian Grilled Swordfish  (Serves 2)

2 tablespoons soy sauce
1 1/2 tablespoon canola oil
3/4 teaspoon grated lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons finely chopped ginger root
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 (8-ounce, 1-inch thick) swordfish steaks
Kosher salt

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl.  Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer.  Place the swordfish on top of the sauce and spread the remaining sauce on top.  Cover the plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking.  Remove the fish from the marinade allowing some of the ginger to cling to the fish and discard the marinade.  Sprinkle the fish generously on both sides with salt and place it over the coals.  Cook for 5 minutes on each side, just until it's no longer pink in the middle.  Place on a platter, cover tightly with aluminum foil and allow to rest for 10 to 15 minutes.  Serve hot or warm.


Adapted from Barefoot Contessa

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