Mark published on April 9, 2006
Grilled Marinated Swordfish
Total time: 30 minutes
Yields: 4
Author: Pierre Franey
Source: https://cooking.nytimes.com/recipes/10046-grilled-marinated-swordfish-steaks
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Ingredients
- 4 swordfish steaks, 6 oz, center-cut, 1 inch thick
- 3 Tbsp olive oil
- 2 Tbsp soy sauce
- 1 Tbsp red-wine vinegar
- 4 sprigs rosemary
- 1 Tbsp garlic, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp lemon rind, grated
- 0.25 tsp red pepper flakes, cut into rounds
- salt, to taste
- pepper, to taste
Instructions
Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Notes
Alternatievly, use 1 tsp dried rosemary
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