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Indonesian grilled swordfish
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Ingredients
- 75ml soy sauce
- 60ml rapeseed or peanut oil, plus extra for brushing on the barbecue
- 2 tsps grated lemon zest
- 60ml freshly squeezed lemon juice
- 24g minced or finely chopped ginger root
- 4 cloves garlic, minced
- 2 tbsps Dijon mustard
- 6 swordfish steaks (approx. 250g each steak)
- Salt
Method
How to make Indonesian grilled swordfish
1) Combine the soy sauce, rapeseed oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
2) Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
3) When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.
