Indonesian Grilled Swordfish Recipes
INDONESIAN GRILLED SWORDFISH
An Ina Garten recipe (buy her cookbooks, they are all outstanding!). This recipe is a different take on Indonesian ginger chicken, just using swordfish instead. A great grilling recipe! Note: the prep time does not include marinating for a minimum of 4 hours, or overnight. The soy sauce acts as a tenderizer, but don't leave it on...
Provided by Kathy D
Categories Seafood
Time 30m
Number Of Ingredients 9
Steps:
- 1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, garlic, and mustard in a bowl. Pour half of the sauce into a low, flat dish that is just big enough to hold the swordfish in one layer. Put the swordfish on top of the sauce and spread the remaining sauce over the tops. Cover with plastic wrap and refrigerate for at least 4 hours, or preferrably overnight.
- 2. Heat up your grill and brush the cooking grate with some oil to prevent the fish from sticking. Remove fish from the marinade, allowing some of the ginger to stick to the fish, and discard the marinade. Sprinkle the fish, on both sides, with salt and place it on the grill. Cook for about 5 minutes on each side, just until it is no longer pink in the middle. Place the fish on a platter, cover tightly with aluminum foil, and allow it to rest for about 10 minutes. Enjoy!
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- Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
- Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
- A half hour before serving, preheat the grill to medium-hot. Brush the grate with oil; remove the fish from marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard marinade. Season the fish with Kosher salt and fresh cracked black pepper. Place on the grill; cook 5 minutes on each side or until no longer pink in the center.
- Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.
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