|Nutritional Guidelines (per serving)|
|Servings: Serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Asian-inspired flavors work perfectly with the mild taste of swordfish. In this recipe, the swordfish is first marinated in a sweet and sour mixture of honey, soy sauce, garlic, ginger, and lime, and then basted with the sauce while cooking on a hot grill. The results are a flavorful piece of fish with a deliciously tangy glaze.
Serve the fish with steamed rice and sautéed bok choy. Or grill up some green and yellow zucchini and red bell peppers for a nice pop of color.
Place fish in a large glass bowl or shallow baking dish.
Combine marinade ingredients in a small bowl and pour over fish. Make sure to coat fish evenly on both sides. Cover dish with plastic wrap and place in the refrigerator for 30 minutes to 1 hour.
Preheat grill to medium-high heat. Lightly oil the cooking grate.
Remove fish from marinade, making sure to reserve marinade.
Place fish on oiled grill and brush with the reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat the other side with marinade. Allow fish to cook for a remaining 5 minutes.
Once fish is opaque in the center, remove from heat and serve.
When buying swordfish steaks, it's important to look for a few things as the quality can range a bit since swordfish fishing boats stay at sea for different lengths of time, from a just a few days to nearly a month. Good quality fish should have a firm, meaty texture and be bright white or pink in color. It is normal to see a bloodline through the steak and a bright red color denotes freshness. You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round.
If you have never used fresh ginger before, there are a few tips to keep in mind. First, there is young ginger (harvested after 6 months) and more mature ginger (harvested 10 to 12 months). The young ginger has a more mild flavor while the older ginger can be somewhat spicy. Most grocery stores sell the older ginger, and often keep it on the shelf until it is wrinkled and possibly moldy and discolored—make sure to avoid this. If you can find the young ginger, you may not have to peel it as the skin is very thin. Mature ginger can be peeled with a vegetable peeler, but using a spoon to scrape off the skin is less wasteful.
This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade.