SWORDFISH ****Indonesian Grilled Swordfish Paillards - 4 Points
By Unblond1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
11/05/12 - Very good for both, although this makes four services pretty much. Served with pineapple and cucumber salsa, which was great with it
- 3
Ingredients
- 2 1/2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil, plus extra for brushing on the grill
- 1 teaspoon grated lemon or lime zest
- 2 tablespoons freshly squeezed lemon or lime juice
- 2 tablespoons minced or finely chopped ginger root
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons slivered fresh mint
- 2 tablespoons slivered fresh basil
- 1 pinch hot pepper flakes
- 12 oz. swordfish steaks
- Kosher salt
Preparation
Step 1
* Slice the partially frozen swordfish steak into 3 paillards.
* Combine the marinade ingredients and place in a zip-lock bag with the paillards and refrigerate for at least 4 hours.
* Thirty minutes before you're ready to serve, remove the fish from the fridge.
* Preaheat the grill to 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 on the grill. Cook for 1 - 2 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 with some kind of salsa.