Swordfish can be caught year round in South Florida and fresh swordfish is readily available in most local seafood markets and supermarkets. Fresh fish is always best on the grill, but you may use a broiler too. The main ingredient for the glaze is hoisin sauce, which is also readily available in the Asian food section of most grocery stores. I like to serve this with rice, grilled vegetables and grilled pineapple. Enjoy!
Ingredients
- 4 swordfish steaks
- 4 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon Asian chili oil
- 2 tablespoons fresh ginger, minced
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 2 green onions, finely chopped
- Fresh cilantro for garnish
Instructions
- Make the glaze by combining the garlic, hoisin, soy sauce, sesame oil, chili oil, ginger, vinegar, lemon juice and green onion. Mix well.
- Place the swordfish steaks in a shallow dish and coat both sides with the glaze. Let stand at room temperature for at least 30 minutes.
- Transfer the steaks to the grill (reserve the glaze) and cook until opaque throughout, turning just once, about 5 minutes per side.
- While the fish is cooking, transfer the reserved glaze to a saucepan, bring to a boil and cook on medium heat for 5 minutes.
- Pour the glaze over the swordfish and garnish with cilantro.
