Swordfish a quite a nice, meaty fish, with a light pink flesh that is very quick to cook and can be the centre piece of any nice brunch or dinner.
INGREDIENTS (makes 4 portions):
2 large 1 inch+ (3cm) swordfish steaks – approx. 400-500g each
splash of olive oil
3 garlic cloves crushed
sea salt & pepper to taste
juice of 1/2 lime or lemon
1 tbsp Kikkoman Soy Sauce
2 tsp Sriracha seasoning (can be substituted with sweet or spicy paprika)
Prep time: 10 min + 30 min to marinade
Grilling time: 5 min on one side and 3 mins on the other side
Total: 48 min
Pat dry the swordfish steaks with a paper towel and place in a large bowl. Mix the olive oil, salt, pepper, sriracha, soy sauce, lime juice, and crushed garlic. Cover the fish in the mixture created, well on both sides. Leave to rest in the refrigerator for 30 mins. (see picture below)
Heat up a grill. For an “over the cooker flame” grill like the one I use below, make sure to let the grill heat up for about 10 mins. Dip a paper towel end into cooking oil, and quickly rub the top of the grill. At this point it should be smoking.
Place the steaks on the grill and grill at high heat, for 5 mins on the first side, and then carefully insert a spatula underneath the swordfish steak to separate it from the grill. Flip to the other side for another 3 mins.
Cut each steak into 2 portions and serve with steamed greens and salad potatoes or your favourite side dish.