Grilled Swordfish with Crispy Bean Sprout Slaw and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The swordfish gets a beautiful glaze from a simple ginger and soy mixture while it grills to perfection, and the crispy bean sprout slaw adds such a fresh, crunchy contrast. Bean sprouts are packed with enzymes and nutrients that aid digestion, plus they're incredibly affordable and readily available at any grocery store. The best part? Everything relies on pantry staples and requires minimal prep work. You'll have an elegant, restaurant quality meal on the table faster than you'd expect.
Ella x
Ingredients
- 113 gswordfish steaks(about 1.5 inches thick)
- 710 mlfresh bean sprouts(lightly packed)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonssesame oil
- 1 tablespoonhoney
- 2garlic cloves(minced)
- 1 tablespoonlime juice
- 3scallions(thinly sliced)
- 2 tablespoonssesame seeds(white and black mixed)
- 2 tablespoonsolive oil
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Create the glaze by whisking together soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and lime juice in a small bowl. Set aside and reserve half of the glaze for serving.
Tip: Make the glaze ahead of time for deeper flavor development.
- 2
Pat the swordfish steaks dry with paper towels and season generously on both sides with sea salt and freshly cracked black pepper.
Tip: Dry fish ensures better browning and a more flavorful crust.
- 3
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Test the heat by holding your hand 3 inches above the grill for 3-4 seconds.
- 4
Grill the swordfish steaks for 4-5 minutes per side, brushing with half of the prepared glaze during the last minute of cooking. The fish should have nice grill marks and be opaque throughout.
Tip: Avoid moving the fish too much; let it develop a golden crust before flipping once.
- 5
While the fish cooks, place fresh bean sprouts in a large mixing bowl and add the sliced scallions.
Tip: Keep the slaw ingredients chilled until the last moment for maximum crispness.
- 6
Toss the bean sprouts and scallions with a light coating of sesame oil and a squeeze of lime juice, seasoning with a pinch of salt and pepper.
Tip: Don't over-dress the sprouts or they will become wilted.
- 7
Transfer the grilled swordfish to serving plates and spoon the reserved ginger-soy glaze over the top of each steak.
Tip: Use the reserved uncooked glaze for maximum brightness and flavor.
- 8
Top each swordfish steak with a generous portion of the crispy bean sprout slaw and sprinkle with the mixed sesame seeds for garnish and texture.
Tip: Assemble just before serving to keep the sprouts crispy and fresh.
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