← Back to Search Results
grilling Asian
Grilled Swordfish with Sesame-Scallion Relish Recipe-307

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?