Grilled Swordfish with Bamboo Shoot and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and always impresses. Swordfish is a meaty fish that holds up beautifully to the grill, and when you coat it with this ginger soy glaze, something really special happens. Fresh ginger isn't just delicious here, it's also fantastic for digestion and reducing inflammation. The bamboo shoots add a lovely crisp texture and keep things light, while the sesame oil brings this warm, toasty richness that ties everything together. Best part? Most of these ingredients are probably already in your kitchen, making this an easy, affordable meal that tastes like you spent way more time cooking than you actually did.
Ella x
Ingredients
- 113 gswordfish steaks(1.5 inches thick)
- 473 mlfresh bamboo shoots(sliced lengthwise)
- 3 tbspsoy sauce
- 2 tbspfresh ginger(minced)
- 2 tbsprice vinegar
- 1½ tbspsesame oil
- 1 tbsphoney
- 3garlic cloves(minced)
- 3scallions(chopped, divided)
- 2 tbspolive oil
- 2 tbspsesame seeds(toasted)
- 1lime(cut into wedges)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Combine soy sauce, rice vinegar, honey, minced ginger, and minced garlic in a small bowl. Whisk in 1 tablespoon of sesame oil and set the glaze aside.
Tip: Make the glaze while your grill preheats to save time.
- 2
Brush swordfish steaks lightly with olive oil and season generously with sea salt and black pepper on both sides.
Tip: Pat the fish dry with paper towels first for better seasoning adhesion.
- 3
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to coat grates efficiently.
- 4
In a separate bowl, toss sliced bamboo shoots with remaining olive oil, salt, pepper, and half of the chopped scallions.
Tip: Pre-seasoning the bamboo shoots ensures even flavor distribution.
- 5
Place swordfish steaks on the hot grill and cook for 4-5 minutes on the first side without moving them, then flip and cook another 4-5 minutes until firm and cooked through.
Tip: Avoid flipping too early; let the fish develop a nice crust for maximum flavor.
- 6
During the last minute of cooking the fish, place the bamboo shoot mixture in a grill basket or on a piece of foil and warm through over the grill for 2-3 minutes.
Tip: Using a grill basket prevents smaller pieces from falling through the grates.
- 7
Transfer cooked swordfish to serving plates and arrange the warm bamboo shoots alongside each steak.
Tip: Keep the fish warm while you finish plating the sides.
- 8
Drizzle the ginger-soy glaze generously over the fish and bamboo shoots, then sprinkle with toasted sesame seeds and remaining fresh scallions.
Tip: Pour the glaze just before serving to keep the sesame seeds from becoming soggy.
- 9
Serve immediately with lime wedges on the side for squeezing over the dish.
Tip: Fresh citrus brightens the rich umami flavors of the glaze.
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