Grilled Swordfish with Pak Choi

Instructions

1. 1

   Combine 3 tbsp olive oil, lemon juice, lime juice, 2 minced garlic cloves, 1 tbsp ginger, soy sauce, and sesame oil in a small bowl to create the citrus-ginger glaze. Reserve half for serving.

   Tip: Make the glaze ahead of time for deeper flavor development.

2. 2

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

   Tip: Drying the fish ensures a better crust and prevents sticking on the grill.

3. 3

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

   Tip: Clean grates are essential for achieving those beautiful grill marks.

4. 4

   In a separate bowl, toss the pak choi halves with 2 tbsp olive oil, remaining 2 minced garlic cloves, salt, and pepper.

   Tip: Keep the pak choi separate from the glaze to prevent it from becoming too wet.

5. 5

   Place swordfish steaks on the hot grill and cook for 4-5 minutes without moving them, until grill marks appear and the flesh begins to turn opaque.

   Tip: Resist the urge to flip early; let the fish develop a flavorful crust.

6. 6

   Carefully flip the swordfish and brush with half of the prepared glaze. Cook for another 4-5 minutes until the internal temperature reaches 145°F.

   Tip: Use a meat thermometer for perfectly cooked fish every time.

7. 7

   Place prepared pak choi on the cooler side of the grill or on a grill mat. Cook for 3-4 minutes per side until tender and lightly charred.

   Tip: Group the pak choi together to prevent pieces from falling through the grates.

8. 8

   Transfer swordfish and pak choi to serving plates. Drizzle with remaining reserved glaze and garnish with toasted sesame seeds and sliced scallions.

   Tip: Let the fish rest for 2 minutes before serving to retain juices.