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 kgs 1-inch thick swordfish steaks

Indonesian Grilled Swordfish is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 46g of protein, 24g of fat, and a total of 426 calories. 7 people found this recipe to be flavorful and satisfying. A mixture of lemon zest, peanut oil, ginger root, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ginger root you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

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.

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.

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

When the coals are medium-hot, 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 over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle.

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

Serve hot or warm.