Grilled Swordfish and Summer go together like peas and carrots…that was one of the lessons of my childhood. My mom would come home from the grocery store with a glorious set of swordfish steaks a couple of times each summer, and she’d marinate and grill to perfection. To this day, I struggle to walk past a good deal on Swordfish…and we’ve had a lot of fun building out different flavour combinations for the distinctive, meaty fish.
For this recipe, we decided to add an Asian flare, so we built a marinade out of sesame oil, soy sauce, garlic Sriracha, and honey. After letting our fish soak in those flavours, we heated up the grill and cooked this to a sweet and spicy deliciousness!
We served our swordfish over a bed of fresh arugula (which wilted to perfection under the heat of the fish) and Roasted Baby Potatoes!
Time: 20 Minutes Cooking TIme (+1-2 Hours of Marination Time)
Ingredients:
- Swordfish Steak
- Sesame Oil
- Soy Sauce
- Sriracha (or Garlic Sriracha)
- Honey
Method:
- Pat your swordfish steak dry, and place it in a zip top bag.
- Give it a little drizzle of sesame oil, and then add in a little soy sauce, a spoonful of sriracha, and a bit of honey. Then, remove the air from the bag, seal it, and make sure the flesh gets an even coat of your marinade. Place in the fridge, and let marinate for 1-2 hours.
- When you’re ready to cook, heat your grill to medium temperature.
- When the grill is hot, place your fish on it, and cook for 7-8 minutes per side until it reaches an internal cooked temperature of 145 degrees F.
- Remove the skin, plate, devour, and enjoy!
