Author Notes: This recipe excites the palate with a crunchy, spicy, salty-sweet marinade that keeps the fish juicy and tasty. - Nan - Nan_
Food52 Review: Coriander and jalapeno are a great combination of spice and heat. The swordfish steak develops a great crunchy caramelized crust. The sesame oil adds an interesting nutty element to both the fish and the salad. - Stephanie - A&M
- 2 pounds fresh swordfish, about 1-1.5 in. thick, cut into 4 steaks
- 3 tablespoons coriander grains
- 3 tablespoons olive oil
- 4 minced cloves of garlic
- 3 tablespoons honey
- 2 tablespoons bourbon
- 3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 canned jalapenos, with seeds and stems removed
- 1 teaspoon salt
- 1 teaspoon black pepper
bed of salad
- 1 bunch arugula, washed and dried
- 1 tablespoon balsamic vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 pinch salt and pepper
- Toast coriander grains in a small skillet until golden, then remove. Do not burn. Crush them slightly.
- In the same skillet, saute until tender in the olive oil all the other ingredients except the fish and the coriander. Add the coriander at the end, and pour this marinade over the swordfish.
- Refrigerate fish for 20 to 30 minutes, turning once.
- Grill fish on a very hot, oiled grill for about 4 minutes on each side.
- Serve the fish on the bed of arugula, which has been garnished with the sauce of balsamic vinegar, sesame oil, honey, salt and pepper.