B2B# 10: Indonesian Grilled Swordfish
Asian inspired marinade that can be used for chicken or pork, but is fantastic on swordfish. From Back to Basics by Ina Garten, page 135.
Servings Prep Time
6people 15 minutes
Cook Time Passive Time
10 minutes 4.25hours
Servings Prep Time
6people 15 minutes
Cook Time Passive Time
10 minutes 4.25hours
Ingredients
Instructions
  1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, garlic, mustard and sesame oil (if using) in a bowl. Place the swordfish steaks in a large resealable zip-top bag and pour the marinade over ensuring to get the marinade equally distributed. Refrigerate for at least 4 hours, preferably overnight.
  2. Fire up the grill (either charcoal or gas). Before placing the swordfish on the grill, dip a paper towel into a little bit of canola oil and brush it over the grates with tongs to prevent the swordfish from sticking. Remove the fish from the marinade and sprinkle with kosher salt and place on the grill. Cook for 5 minutes on each side, just until it is no longer pink on the inside. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve warm or hot.
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