Indonesian Grilled Swordfish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Soy Sauce, 3 tbsp (could use a little less if you wanted)*Crisco Pure Vegetable Oil, 1 tbsp*Lemon Juice, 2 rounded TbspLemon Zest of 1 medium lemonGinger Root, 1.5 inch piece, gratedGarlic, 1 large clove minced*Grey Poupon Dijon Mustard, 3 TbspSwordfish, 6-3 oz steaks
Combine all ingredients (except fish) in a medium bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 30 minutes (Ina says at least 4 hours).
Place a grill pan on the 2nd shelf from the top of your oven and turn oven on to broil. Preheat pan.
Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Spray one side of fish with PAM then add to grill pan. Cook 3 oz steaks for 2.5 minutes on one side, then spray PAM, flipp and cook 1 minute on other side. Steaks will be a little pink in center which is what you want to keep them from overcooking. Serve and enjoy!
Serving Size: Makes 6 3 oz steaks
Place a grill pan on the 2nd shelf from the top of your oven and turn oven on to broil. Preheat pan.
Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Spray one side of fish with PAM then add to grill pan. Cook 3 oz steaks for 2.5 minutes on one side, then spray PAM, flipp and cook 1 minute on other side. Steaks will be a little pink in center which is what you want to keep them from overcooking. Serve and enjoy!
Serving Size: Makes 6 3 oz steaks
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 6.7 g
- Cholesterol: 42.5 mg
- Sodium: 609.0 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.1 g
- Protein: 22.2 g