INDONESIAN GRILLED SWORDFISH

Indonesian Grilled Swordfish image

Provided by Kathy D

Categories Seafood

Time 30m

Number Of Ingredients 9

1/3 c low-sodium soy sauce
1/4 c canolo or peanut oil, plus extra for brushing the grill
2 tsp grated lemon zest (2 lemons)
1/4 c freshly squeezed lemon juice
1/4 c minced or finely chopped fresh ginger
2 Tbsp minced garlic (4 cloves)
2 Tbsp dijon mustard
6 swordfish steaks (8 oz each and 1 inch thick)
kosher salt

Steps:

1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, garlic, and mustard in a bowl. Pour half of the sauce into a low, flat dish that is just big enough to hold the swordfish in one layer. Put the swordfish on top of the sauce and spread the remaining sauce over the tops. Cover with plastic wrap and refrigerate for at least 4 hours, or preferrably overnight.
2. Heat up your grill and brush the cooking grate with some oil to prevent the fish from sticking. Remove fish from the marinade, allowing some of the ginger to stick to the fish, and discard the marinade. Sprinkle the fish, on both sides, with salt and place it on the grill. Cook for about 5 minutes on each side, just until it is no longer pink in the middle. Place the fish on a platter, cover tightly with aluminum foil, and allow it to rest for about 10 minutes. Enjoy!