Oriental Grilled Swordfish
Grilling is great for meaty fish like swordfish and tuna, and the prep is simple because the steaks need only about half an hour of marinating time. Try serving this dish with sliced cucumbers tossed with a bit of rice wine vinegar and a pinch of salt and sugar.
Credit: Lifestyle Cooks
Servings: 6
Ingredients:
* 6 swordfish, monkfish or tuna steaks, about 1/4 pound each
* 1/2 cup soy sauce
* 2 teaspoons fresh gingerroot, grated
* 1/2 cup Chinese cooking wine, rice wine or dry sherry
* 2 cloves garlic, minced or pressed
* 1/4 cup toasted sesame oil
* Lime wedges, chopped green onions, Japanese wasabi (optional)
Directions:
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.
