Grilled Swordfish with Daikon

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the glaze by whisking together lime juice, grated ginger, soy sauce, honey, sesame oil, minced garlic, and red chili flakes in a small bowl until well combined.

   Tip: Make the glaze ahead to save time during cooking.

2. 2

   Pat the swordfish steaks dry with paper towels, then lightly coat both sides with 1 tablespoon of olive oil. Season generously with sea salt and black pepper on all surfaces.

   Tip: Dry fish grills better and develops a nice crust; oil prevents sticking.

3. 3

   Once the grill grates are hot, lightly oil them to prevent sticking. Place the swordfish steaks on the grill and cook for 5-6 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early; a good sear locks in moisture.

4. 4

   Carefully flip the steaks using a wide spatula and cook the other side for another 5-6 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Check doneness by gently pulling at the thickest part of the fish.

5. 5

   While the fish finishes cooking, prepare the daikon slaw by tossing the julienned daikon with the remaining 3 tablespoons of olive oil, half the scallions, and a pinch of sea salt in a large bowl. Toss gently to combine.

   Tip: The daikon will release moisture, so assemble the slaw just before serving.

6. 6

   Transfer the grilled swordfish to serving plates and drizzle each steak with the prepared glaze, ensuring an even coating.

   Tip: Reserve a little glaze to drizzle on the daikon as well.

7. 7

   Top each swordfish steak with a generous portion of the daikon slaw, then garnish with remaining scallions, fresh cilantro, and an extra drizzle of glaze if desired.

   Tip: The cool, crisp daikon contrasts beautifully with the warm grilled fish.