Grilled Swordfish with Ginger

Instructions

1. 1

   Combine minced ginger, sesame oil, soy sauce, lime juice, minced garlic, honey, and rice vinegar in a small bowl, stirring until the honey dissolves completely.

   Tip: Make the marinade while preparing your grill for efficient timing.

2. 2

   Pat the swordfish steaks dry with paper towels and season both sides evenly with kosher salt and black pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the grill.

3. 3

   Reserve half of the ginger marinade in a separate bowl to use as finishing sauce. Place remaining marinade in a shallow dish and coat all sides of the swordfish steaks, turning to ensure even coverage.

   Tip: Reserving half prevents cross-contamination from raw fish.

4. 4

   Let the swordfish marinate for 10 minutes at room temperature while you preheat your grill to medium-high heat (about 450°F).

   Tip: Room temperature fish cooks more evenly than cold fish.

5. 5

   Brush the grill grates generously with olive oil to prevent sticking. Place marinated swordfish steaks directly on the grill.

   Tip: Oil-soaked paper towels held with tongs work great for oiling grates safely.

6. 6

   Grill for 5-6 minutes without moving the steaks, allowing a golden crust to form on the first side.

   Tip: Resist the urge to move fish; this creates those desirable grill marks and prevents tearing.

7. 7

   Gently flip the steaks using a wide spatula and grill the opposite side for another 5-6 minutes until the fish is opaque and flakes easily when tested with a fork.

   Tip: The fish is done when it reaches 145°F internally; avoid overcooking to maintain moisture.

8. 8

   Transfer grilled swordfish to a serving platter and immediately drizzle with the reserved ginger marinade. Garnish generously with sliced scallions and sesame seeds.

   Tip: Adding warm sauce to hot fish enhances flavor absorption.