Oriental Grilled Swordfish
From tinam 16 years agoIngredients
- 6 swordfish, monkfish or tuna steaks, about 1/4 pound each shopping list
- 1/2 cup soy sauce shopping list
- 2 teaspoons fresh gingerroot, grated shopping list
- 1/2 cup Chinese cooking wine, rice wine or dry sherry shopping list
- 2 cloves garlic, minced or pressed shopping list
- 1/4 cup toasted sesame oil shopping list
- lime wedges, chopped green onions, Japanese wasabi (optional) shopping list
How to make it
- Lightly rinse the fish, pat it dry and set it aside.
- In a bowl, combine the soy sauce, ginger, wine and minced garlic. Place the fish in a bowl; pour the marinade over it. Refrigerate for about 30 minutes, turning once or twice.
- Lift the fish out of the marinade and let it drain. Rub each steak with sesame oil, coating both sides.
- Cook the steaks on a medium-hot barbecue grill or in your broiler on high heat with the fish raised on a baking rack. Cook for 3 minutes on each side. Serve with lime wedges, chopped green onions and Japanese wasabi, if you like.
- Cook's notes: If you have a good exhaust fan or an open kitchen, you can sear the steaks in an extremely hot cast-iron skillet for the same amount of time. Tuna can be served rare, but swordfish must be cooked through.
- Recipe from Lifestyle Cooks - Image from Google
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