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Grilled Swordfish with Sesame-Scallion Relish

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In the American food scene of the 1980s and 90s, grilled swordfish, served with a lively exotic salsa or relish of some kind, has replaced sole meunière and trout almondine (remember them?) as the most frequently ordered and prepared seafood classics. Before we move on to something else (Amazonian seafood, perhaps), here is another delectable addition to your swordfish recipe collection. And if you are suffering from a swordfish overkill, try mako shark, tuna, or mahi-mahi.

Yield: Serves 4

Ingredients

Sesame-scallion relish:

  • ¼ cup sesame seeds
  • ¾ cup chopped scallions
  • 1 clove garlic, chopped
  • 2 teaspoons chopped fresh ginger
  • 1½ tablespoons tamari soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon Oriental sesame oil
  • ¼ teaspoon sugar
  • Salt, to taste

Swordfish:

  • 4 swordfish steaks (about 7 ounces each), ½ inch thick
  • 1½ tablespoons soy sauce
  • 1 teaspoon (packed) light brown sugar
  • 1 tablespoon peanut oil
  • Salt and freshly ground black pepper, to taste

Directions

1. Prepare coals for grilling or preheat the broiler.

2. Make the relish: Combine all the ingredients (through the salt, to taste) in a food processor and process until minced. Do not over-puree.

3. Rinse the swordfish steaks and pat dry with paper towels.

4. In a small bowl, whisk together the soy sauce, sugar, and oil. Rub the fish with salt and pepper and brush with the soy mixture. Grill or broil until just cooked through, about 4 minutes on each side. Serves with the relish.


© 1995 Anya von Vremzen and John Welchman

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

353kcal (18%)
115mg (11%)
6mg (10%)
81mcg RAE (3%)
702mg
95mg
43g
2g
2g
6g
77mg (26%)
1228mg (51%)
4g (18%)
17g (26%)
4mg (20%)
 

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