Saturday, March 20, 2010

March Grilling in Massachusetts - Unheard of

What an absolutely beautiful day. I can not remember having 70 degree weather in March. We are going to grill swordfish tonight to serve with a mushroom rice, roasted vegetables and a savignon blanc.

Japanese Grilled Swordfish

1/2 cup sesame oil
1 cup  soy sauce
1/2 c. lime juice
1/4 cup mirin
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
3 Tbsp crushed red pepper flakes (don't be alarmed, it's not too hot!)
4 1"thick swordfish steaks, about 8 oz. each
Vegetable oil

Combine the sesame oil, tamari, line juice, mirin, garlic, ginger and pepper flakes.  Marinate swordfish for 10 minutes. Remove fish steaks, reserving the marinade. Lightly brush with vegetable oil. Grill for 5-7 minutes on each side, depending on the thickness. Meanwhile bring remaining marinade to a boil. Brush with the marinade and serve, garnished with lime slices.


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