Swordfish Steaks with Ginger and Soy
People do not often think of this combination of flavors as blending well with swordfish, but they work together to create a great taste. The fresh ginger root is the key. My brother, Mike, has made this dish often. He says it has created a lot of happy taste buds! One time he made this dish for his daughter’s field hockey fundraiser. He marinated more than twenty pounds of swordfish steaks, grilled them, and they were quickly eaten by a large group of hungry field hockey players. They couldnt get enough!
- 2 pounds swordfish steaks
- 1/4 cup olive oil
- 1/4 cup tamari
- 2 tbsp honey or brown sugar
- 3 Garlic Cloves crushed
- pinch white pepper
- 3 tbsp flat leaf parsley chopped
- 3 tbsp ginger root grated
- Cut the swordfish steks into 6 or 8 smaller steaks. Put them into a pan or on a plate with high sides. Set aside. In a mixing bowl, combine the olive oil, tamari, honey or brown sugar, garlic, white pepper, and parsley. Add the ginger root into the mixture - an extra amount is okay. Pour onto the swordfish steaks, turning the steaks to make sure they are well covered. Set in the refrigerator for about 1 hour.
- Set the grill to medium heat. When the grill is heated, carefully brush the grate with an oiled paper towel. Place the sword steaks on the grill. Cook one side 6 to 8 minutes and turn. Brush some marinade on top of the cooked side. Grill another 6 to 8 minutes. Brush them once more with the marinade. Transfer to a platter.
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