Oriental Swordfish Steaks


Oriental Swordfish Steaks
Recipe type: Supper
Serves: 6
If you are looking to try some succulent swordfish steaks, this recipe is a must!
  • 2 pounds swordfish steaks, about 1 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, peeled
  • ¼ cup fresh ginger, peeled and coarsely chopped
  • 3 tablespoons Dijon-type mustard
  • ¼ cup naturally fermented soy sauce
  • ¼ teaspoon stevia
  • ½ cup rice vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3 tablespoons toasted sesame seeds, toast in the oven
  1. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill about 5 minutes to a side, or until cooked through, on a barbecue or under a broiler. Transfer to a heated platter and keep warm until ready to serve.
  2. Meanwhile, place garlic, ginger, mustard, and soy sauce in a food processor and process until blended. Add stevia and vinegar and process again. With motor running, add the same and olive oils gradually so that the sauce emulsifies and thickens.
  3. Place swordfish on warmed plates. Spoon sauce over and garnish with green onions and sesame seeds.
Complexity: Very easy Origin: Supper

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