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Author Notes: I tried a wonderful recipe for broccoli salad by Michael Moss at the NYTimes cooking site and loved the dressing, which I have adapted here. It makes the grilled swordfish sing! —Kingfishercooks
- 6 tablespoons Tamari
- 1/4 cup Sesame oil
- 1/2 teaspoon Ground ginger
- 1 tablespoon Finely chopped shallot
- 1 Jalepeno, seeded and ribs removed, finely chopped
- 3 tablespoons Lemon juice
- 1/2 pound Fresh swordfish, thick cut
- 1 Red pepper cored and cute note 1/2 inch vertical pieces
- 1 Lemon, cut into 1/8ths wedges
- 1/2 Large red onion cut into wedges
- 1/4 cup Chopped fresh cilantro
- Put the first 6 items in a blender And blend until smooth and emulsified. Check the heat factor on the jalepeno before blending and adjust. Some are hotter than others! Alternatively, you can put pieces on the skewers and leave out of the marinade.
- Cut the swordfish into square pieces of even size. Be sure to cut off the skin if the fishmonger left it on.
- Place the fish in a zip lock baggie with about 1/4 cup of the dressing to marinate. Should not marinate more than an hour.
- Turn the grill on medium high and assemble the kabobs. Alternate each item, Interspersing the swordfish. Grill about 5 minutes and then turn.
- Serve on rice, with a drizzle of some more of the dressing, and toss cilantro on top. Save the rest of the dressing for the broccoli salad or another feast