Grilled Swordfish Steaks With Asian Barbecue Sauce

By Elka Gilmore

Published October 17, 1995

Total Time
30 minutes
Rating
4(28)
Comments
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Featured in: Seafood With an Asian Touch

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Ingredients

Yield:4 servings

  • ½ cup Chinese plum sauce

  • ¼ cup Chinese hoisin sauce

  • 1 teaspoon Chinese chili paste with garlic

  • Grated zest of 1 orange

  • ½ cup fresh orange juice

  • 4 tablespoons chopped fresh coriander

  • 2 teaspoons minced fresh ginger

  • 1 teaspoon Asian sesame oil

  • 4 swordfish steaks, 5 ounces each, skin removed

  • ½ cup chicken stock

  • 2 cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi)

  • 4 scallions, including 2 inches of the green part, sliced

  • 1 tablespoon peanut oil

  • 1 teaspoon mixed black and white sesame seeds

  • Sprigs of coriander for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

35 grams carbs; 95 milligrams cholesterol; 410 calories; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 629 milligrams sodium; 31 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat grill.

  2. Step 2

    Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.

  3. Step 3

    Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.

  4. Step 4

    Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.

  5. Step 5

    Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.

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Ratings

4 out of 5
28 user ratings
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Comments

cathy

Excellent flavor. Would double the greens as they melt into nothing. Cooking time of 3 minutes and then 2minutes was perfect for a one inch thick swordfish steak. I will add it to the repertoire.

RobinL

I recommend coconut rice with this!

Lee

wonderful! I coated the swordfish filets in sesame seed and seasoned then seared until nicely browned. I preheated oven to 375 and baked until swordfish registered 120 degree and put sauce on filets. I continued cooking swordfish until it registered 140 degrees. Served filets over rice adding a touch more sauce so rice would absorb some of the magnificent sauce.

cathy

Excellent flavor. Would double the greens as they melt into nothing. Cooking time of 3 minutes and then 2minutes was perfect for a one inch thick swordfish steak. I will add it to the repertoire.

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