Indonesian Grilled Swordfish

Name: Indonesian Grilled Swordfish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps Dijon mustard; 4 cloves tablespoons minced garlic; 59 milliliters minced or finely chopped ginger root; 6 servings Kosher salt; 59 milliliters freshly squeezed lemon juice; 2 teaspoons grated lemon zest (2 lemons); 59 milliliters canola or peanut oil, plus extra for brushing on the grill; 79 milliliters soy sauce; 1 kilograms 1-inch thick swordfish steaks

Indonesian Grilled Swordfish might be a good recipe to expand your main course recipe box. One portion of this dish contains around 46g of protein, 24g of fat, and a total of 426 calories. This recipe serves 6. Head to the store and pick up peanut oil, lemon juice, ginger root, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Watch how to make this recipe.

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl.

Ingredients you will need

Ginger

Lemon Juice

Canola Oil

Lemon Zest

Soy Sauce

Mustard

Garlic

Equipment you will use

Bowl

Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer.

Ingredients you will need

Swordfish

Sauce

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.

Ingredients you will need

Swordfish

Sauce

Wrap

Equipment you will use

Plastic Wrap

Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.

Equipment you will use

Grill

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking.

Ingredients you will need

Fish

Cooking Oil

Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade.

Ingredients you will need

Marinade

Ginger

Fish

Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle.

Ingredients you will need

Fish

Salt

Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes.

Equipment you will use

Aluminum Foil

Serve hot or warm.

Equipment

Ingredients

Servings:

2Tbsps

Dijon mustard 4cloves

tablespoons minced garlic 59milliliters

minced or finely chopped ginger root 6servings

Kosher salt 59milliliters

freshly squeezed lemon juice 2teaspoons

grated lemon zest (2 lemons)59milliliters

canola or peanut oil, plus extra for brushing on the grill 79milliliters

soy sauce 1kilograms

1-inch thick swordfish steaks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Rabble Pinot Gris

Alsatian-inspired with notes of lime, green apple, white flower and wetstone. Following the nose are flavors of Anjou pear, white nectarine andcitrus. The vibrant and crisp acidity balances out this medium bodied wineand carries it through the lingering finish.