Asian Grilled Swordfish Steaks Recipe
Food & Cooking Tips
Grilled Swordfish Steaks
One
of my favorite things about summer is grilling fish. I love the flavor
that grilling emparts to fish. Of course meaty fish like swordfish is
much easier to handle on the grill than thinner more delicate fish. One
piece of equipment we use often during the summer is a non-stick grill
basket. I use it for cooking fish and vegetables and chicken on the grill.
This recipe is courtesy of Jacquelyn G. Legg, Words Worth Eating, which
was distributed by Graul's Market.
Grilled Swordfish with Soy Sauce
1-2 tablespoons corn
oil
1-4 swordfish steaks, approximately 1 inch thick
Sauce:
2-3 tablespoons corn
oil or extra virgin olive oil (we use EVOO)
2-3 teaspoons fresh lemon or fresh lime juice
1/2 or 1 full teaspoon dijon mustard
1 or 2 teaspoons light soy sauce
1/4 teaspoon black pepper
4 slices of lemon for garnish
Minced green onions for garnish
Brush the cooking
area of the grill with corn oil. Combine sauce ingredients and set aside.
Place steaks on the grill (or place steaks in grill basket on grill).
Brush with sauce. Grill over a medium-hot to hot fire for 5 to 7 minutes.
Turn and brush with sauce again. Cook an additional 5 to 7 minutes.*
Top with garnish and serve.
* Fish is done when it flakes easily
when touched with a fork.
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One of the wonderful things about fresh green beans is that you can add just one or two ingredients and have a fantastic dish. When you're choosing green bean recipes it's important to consider the type of green beans that you have. More mature green beans are best suited for recipes where they'll be boiled or simmered for long periods of time. .
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Our very favorite green bean recipe. One of our favorite seafood restaurants is in Rock Hall, Maryland. It's called Waterman's and they make the most delicious green beans we've ever had. We tried and tried to figure out the seasoning, but we couldn't. OK, we easily tasted the chicken stock, but there was something else, something we couldn't quite put our fingers on. Well, believe it or not, that something else is garlic, yes, garlic, and LOTS of it.
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