OLYMPUS DIGITAL CAMERA Fish, swordfish, Indonesian pan-grilled swordfish steaks 2

1/3 cup soy sauce

¼ cup canola or peanut oil, plus extra for brushing the grill pan

grated zest of 2 lemons

¼ cup freshly squeezed lemon juice

¼ cup finely chopped fresh gingerroot

4 cloves garlic, minced

2 tablespoons Dijon mustard

six eight ounce, 1 inch thick swordfish steaks

kosher salt


1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, garlic, and mustard in a bowl. Pour half of the sauce in a low, flat dish that is 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 4 hours or preferably overnight.

2. Thirty minutes before you’re ready to serve, remove the swordfish from the refrigerator and allow it to come to room temperature.

3. Heat the grill pan until it is hot, then brush it lightly with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it in the pan. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

adapted from Ina Garten, Barefoot Contessa Back to Basics

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