Author Notes
This recipe excites the palate with a crunchy, spicy, salty-sweet marinade that keeps the fish juicy and tasty. - Nan —Nan_
Test Kitchen Notes
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 —The Editors
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Ingredients
- Marinade
-
2 pounds
fresh swordfish, about 1-1.5 in. thick, cut into 4 steaks
-
3 tablespoons
coriander grains
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3 tablespoons
olive oil
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4
minced cloves of garlic
-
3 tablespoons
honey
-
2 tablespoons
bourbon
-
3 tablespoons
sesame oil
-
1 tablespoon
soy sauce
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2
canned jalapenos, with seeds and stems removed
-
1 teaspoon
salt
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1 teaspoon
black pepper
- bed of salad
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1 bunch
arugula, washed and dried
-
1 tablespoon
balsamic vinegar
-
1 tablespoon
sesame oil
-
1 tablespoon
honey
-
1 pinch
salt and pepper
Directions
-
Toast coriander grains in a small skillet until golden, then remove. Do not burn. Crush them slightly.
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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.
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Refrigerate fish for 20 to 30 minutes, turning once.
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Grill fish on a very hot, oiled grill for about 4 minutes on each side.
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Serve the fish on the bed of arugula, which has been garnished with the sauce of balsamic vinegar, sesame oil, honey, salt and pepper.
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