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Grilled Swordfish Steaks
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Posted on Oct 15 2005
By DAVID SPITZER
Special to the Saipan Tribune
Swordfish is a local favorite here in Saipan. But you can use Mahi Mahi or Marlin as well. The steak needs to be ¾ to 1 inch (2 to 2.5cm) in thickness for the best results on the grill. The citrusy marinade gives a piquant bite that can be enhanced even further by adding a few red pepper flakes or finely chopped hot green pepper such as jalapeño.
2 lbs swordfish steaks, ¾ to 1 inch (2 to 2.5cm) thick
Marinade
¼ cup soy sauce
¼ cup orange juice
2 tbsp tomato sauce or catsup
1 tbsp lemon juice
1 glove garlic, chopped
2 tbsp chopped fresh parsley
½ tsp dried oregano
½ tsp ground black pepper
Wash steaks under running water and pat dry. Place in a large Ziplock storage bag.
Marinade: In a small bowl, whisk together the soy sauce, orange juice, tomato sauce, lemon juice, garlic, parsley, oregano and pepper until well blended. Pour over swordfish steaks and refrigerate for 2 hours, turning the bag over once while marinating.
Place steaks on a greased broiler or barbeque rack, 4 to 5 inches (10 to 12cm) from the heat source. Baste and cook for 8 minutes. Turn, baste and cook an additional 5 minutes or until the fish flakes easily with a fork. Remove from grill and serve immediately.
David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.
