Grilled Indonesian Swordfish
Swordfish is swimming steak! This simple yet elegant Asian-inspired grilled Indonesian swordfish has rich, bold flavor cooked right at home on your grill.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ½ cup soy sauce
- 2 tablespoons canola oil + some for oiling grill grate
- 1 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced or finely chopped ginger root
- 1 tablespoon garlic minced
- 1 tablespoon Dijon mustard
- 2 8 ounce swordfish steaks 1-inch thick
Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
A half hour before serving, preheat the grill to medium-hot. Brush the grate with oil; remove the fish from marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard marinade. Season the fish with Kosher salt and fresh cracked black pepper. Place on the grill; cook 5 minutes on each side or until no longer pink in the center.
Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.
Recipe adapted from Ina Garten
Ina's original recipe served six, but since we were only grilling for two, I cut the marinade in half. You can find the larger serving HERE.
Calories: 180kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 3327mg | Potassium: 152mg | Sugar: 1g | Vitamin C: 8.3mg | Calcium: 19mg | Iron: 1.5mg
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