There's no other fish quite like swordfish, with its rich meaty texture, and full flavour, it's firm flesh makes it perfect for summertime grilling on the barbecue. An elegant and easy grilled entrée bursting with Asian-inspired flavours, this simple and delicious recipe was adapted from Ina Garten's Grilled Indonesian Swordfish from her celebrated 'Back to Basics' cookbook. Served with steamed rice and braised bok choy or crunchy asian slaw, this marinade works equally well with salmon, halibut or any other succulent firm fleshed fish. Topped with a spoonful of cool and crunchy homemade Cucumber Dill & Yogurt Raita, and garnished with grilled lemon, fresh mint and flowering dill, this low-carb high protein dish is as simple to prepare as it is delicate and delicious.
Ina Garten's Barefoot Contessa 'Back to Basics' cookbook
The swordfish marinating in soy sauce, oil, ginger, lemon, garlic and Dijon mustard
Indonesian Grilled Swordfish
1/4 cup soy sauce
2 tbsp canola oil
1 tsp sesame oil
1 lemon, zest and juice
2 tbsp minced ginger
2 cloves garlic, minced
1 tbsp Dijon mustard
4 8-oz swordfish steaks, about 1-inch thick
1 lemon, cut into 4 thick slices, for grilling
Cucumber Dill Raita:
1/2 cup sour cream
2 tbsp cucumbers, peeled, seeded and finely chopped
1 tbsp chopped fresh dill
1 pinch of cayenne
2 tsp minced fresh chives
Combine the soy sauce, canola oil, sesame oil, lemon zest, lemon juice, ginger, garlic and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Preheat an outdoor grill to medium high and brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it on the grill along with the slices of lemon. Cook for 5 minutes on each side, just until they're no longer pink in the middle. Place on a platter, cover with aluminum foil and allow to rest for 5 to 10 minutes.
Meanwhile, in small bowl, combine the sour cream, cucumber, dill, chives, cayenne, salt and pepper. Serve the swordfish on a platter topped with dill sauce and a garnish of grilled lemon, mint and flowering dill.