Oriental Grilled Swordfish

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Registered: 04-01-2004
Oriental Grilled Swordfish
Tue, 07-17-2007 - 8:53pm
Oriental Grilled Swordfish


Serving: Serves: 6
Cook Time: 10 minutes
Total Time: 50 minutes




6 swordfish, monkfish, or tuna steaks, about 1/4-pound each
1/2 cup soy sauce
2 teaspoons fresh ginger root, grated
1/2 cup Chinese cooking wine, rice wine, or dry sherry
2 cloves garlic, minced or pressed
1/4 cup sesame oil, toasted
Lime wedges, chopped green onions, Japanese wasabi, optional




1. Lightly rinse the fish, pat it dry and set it aside.

2. 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.

3. Lift the fish out of the marinade and let it drain. Rub each steak with the 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 wedge, chopped green onions, and Japanese wasabi.

Note
If you have a good exhaust fan or an open kitchen, you cans 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 to well done.

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