Two Years Ago: Mini Shrimp Tacos
This recipe is from Ina Garten of Food Network fame. She claims that it started as her famous Indonesian Ginger Chicken recipe and then she tried it with swordfish. I've never tried the chicken version although I did notice several of the ingredients are different between the two recipes. With the omission of honey (from the chicken recipe) and the addition of mustard I'm not even sure this would be considered Indonesian, but whatever. That's what she calls it. In any event, it's moist, tender and full of delicious flavors. If you like swordfish, you'll love this recipe. The marinade doesn't overpower the swordfish but somehow makes the fish taste more delicate. Don't ask me how that works!
If you happen to look at the swordfish recipe on the Food Network site, note that it has an error regarding the marinating time. On the video Ina says to marinate no more than 6 hours or the fish will start to break down, but the printed recipe states to marinate at least 6 hours and up to overnight. Many comments stated that the marinating time should be no more than 6 hours. I marinated the fish for about 5 hours and it was great.
If you're making the recipe for less than 6 people, I suggest that you make the full amount of marinade and save a small amount separately, then brush it on cut-up vegetables and grill them along with the swordfish. Onion, zucchini, red peppers and mushrooms are particularly nice and are easy to grill when cut into pieces and threaded on skewers. Serve the swordfish and vegetables with rice or couscous on the side for a very healthy and delicious dinner.
Indonesian Grilled Swordfish
1/3 cup soy sauce
¼ cup canola or peanut oil
2 teaspoons grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup minced ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six (6-8 ounce) swordfish steaks, 1” thick
Lemon wedges, for serving
Combine all ingredients except the swordfish in a gallon zip-top bag. Seal the bag and squeeze/massage ingredients to combine. Open the bag and add the swordfish steaks; reseal and shake to coat the steaks thoroughly. Refrigerate for 4-6 hours (no more than 6 or the swordfish will start to break down), turning the bag occasionally.
Preheat a charcoal or gas grill to medium-high.
Remove the fish from the marinade allowing some of the ginger to stick to the fish, and discard the marinade. Season the fish lightly with salt and place on the grill. Cook for about 5 minutes per side until the internal temperature is 125d. Allow to rest for a few minutes before serving with lemon wedges on the side.