Grilled Swordfish Steaks With Asian Barbecue Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup Chinese plum sauce
- ¼cup Chinese hoisin sauce
- 1teaspoon Chinese chili paste with garlic
- Grated zest of 1 orange
- ½cup fresh orange juice
- 4tablespoons chopped fresh coriander
- 2teaspoons minced fresh ginger
- 1teaspoon Asian sesame oil
- 4swordfish steaks, 5 ounces each, skin removed
- ½cup chicken stock
- 2cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi)
- 4scallions, including 2 inches of the green part, sliced
- 1tablespoon peanut oil
- 1teaspoon mixed black and white sesame seeds
- Sprigs of coriander for garnish
Nutritional analysis per serving (4 servings)
410 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 31 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat grill.
- Step 2
Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
- Step 3
Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
- Step 4
Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
- Step 5
Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.
Private Notes
Comments
wonderful! I coated the swordfish filets in sesame seed and seasoned then seared until nicely browned. I preheated oven to 375 and baked until swordfish registered 120 degree and put sauce on filets. I continued cooking swordfish until it registered 140 degrees. Served filets over rice adding a touch more sauce so rice would absorb some of the magnificent sauce.
Excellent flavor. Would double the greens as they melt into nothing. Cooking time of 3 minutes and then 2minutes was perfect for a one inch thick swordfish steak. I will add it to the repertoire.
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