Mmm this recipe is definitely a taste of summer. I have recently been on a swordfish kick. It’s one of the easiest fishes to prepare because all it really needs is a quick salt and pepper and a sear and you’ll have dinner ready in less than 10 minutes. And, shh!, you don’t even need to tell your friends how easy it is to make.
And it tastes so fancy and meaty. It’s the perfect fish for grilling! (Or grill-panning, as it were).
4 of July party recipe..? Anyone..?
But seriously, you really should consider whipping up some swordfish not only for July 4th, but all summer long. The swordfish also holds up really well with a quick marinade too- this particular recipe is for a ginger and lime marinade that gives the fish a nice, fresh, asian flavor. Perfectly light flavors for summer, in my opinion.The main problem with our summer cooking situation at the Gourmet Gourmand household is that we are lacking an official grill. I do have a grill pan, which I recently re-discovered, so this is helping me improve my summer mealtime repertoire. Be warned, however, that if you use the grill-pan method you may or may not set off your smoke alarm, which may or may not require a ladder to turn off.
Yes. this is my life.
You can probably avoid this mistake by opening a window. Which I definitely will do in the future.
Anyway, back to food. IF after the previous disclaimer, you are not deterred, you’ll need to know how to get the perfect sear marks. The key is to get the grill pan very very hot. Also you want to make sure that the fish has minimal moisture. Moisture causes the meat to steam instead of sear, which is the enemy of good grill marks.
After drying the fish, it should then be brushed with oil to prevent it from sticking. Season with salt and pepper before going any further. This is crucial as the marinade has no salty seasoning.Grill the fish for about 3 minutes per side, which achieves about a “medium” internal temperature. Enjoy with a lovely green salad (see recipe below for vinaigrette dressing).
Ginger-Lime Marinated Swordfish with Asian Inspired Salad
_ for fish _
- 2 6 oz swordfish steaks
- 2 teaspoons grated ginger
- 2 teaspoons low sodium soy sauce
- ½ cup fresh squeezed lime juice juice of about 4-5 limes
- Salt and pepper
_ For Asian salad with sesame vinaigrette _
- 3 large handfuls of baby spring greens
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon low sodium soy sauce
_ For fish _
- Combine fish, ginger, lime juice, and soy sauce in a large plastic bag. Toss well to combine. Set aside (at room temperature) for about 30 minutes. Flip fish after about 15 minutes to coat both sides evenly with the marinade.
- Remove fish from marinade. Discard excess. Brush fish with canola oil and season fish lightly with salt and pepper.
- Heat grill pan on high heat. Bring pan to high temperature before starting to cook the fish.
- When pan is ready, sear fish for about 3-4 minutes per side, or until fish is cooked to your liking.
_ For salad _
- Combine rice vinegar, seasame oil, and soy sauce in a small bowl. Whisk to combine. Toss over greens just prior to serving.
- Serve each fish with generous portion of salad.