Indonesian Grilled Swordfish
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl
3
Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer
4
Place the swordfish on top of the sauce and spread the remaining sauce on top
5
Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight
6
Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill
7
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking
8
Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade
9
Sprinkle the fish generously on both sides with salt and place it over the coals
10
Cook for 5 minutes on each side, just until it's no longer pink in the middle
11
Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes
12
Serve hot or warm