Grilled Swordfish with Sesame-Scallion Relish
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturesalty, sweet, tangy, umami
- 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
- 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
Prepare coals for grilling or preheat the broiler.
Make the relish: Combine all the ingredients (through the salt, to taste) in a food processor and process until minced. Do not over-puree.
Rinse the swordfish steaks and pat dry with paper towels.
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