Grilled Swordfish With Chinese Plum-Mustard Sauce Recipe - Cooking Index
Grilled Swordfish With Chinese Plum-Mustard Sauce Recipe - Cooking Index
| 1 1/2 teaspoons | 7.5ml | Dry mustard |
| 1 tablespoon | 15ml | Hot water |
| 1/4 cup | 59ml | Chinese plum sauce |
| 2 teaspoons | 10ml | Soy sauce |
| 1 1/2 teaspoons | 7.5ml | Sesame oil |
| 5 teaspoons | 25ml | Rice vinegar |
| = (or other mild vinegar) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Swordfish steaks, 3/4" to 1" thk - (7 oz ea) | |
| 4 teaspoons | 20ml | Vegetable oil |
| Optional Garnish | ||
| Coarsely-chopped roasted peanuts | ||
| Slivered green onions |
In small bowl, stir together mustard and hot water. Whisk in plum and soy sauces, sesame oil and vinegar until mixture is smooth. Sauce should be thick but fluid. Add a few drops of water if too thick. Check it for salt, season with pepper and set aside. Sauce can be kept refrigerated up to 4 weeks but be sure to serve it at room temperature.
Prepare medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking.
Season steaks with salt and pepper. Rub each with 1 teaspoon oil. Grill, turning once midway, 5 to 7 minutes total. To check for doneness, make small incision in center of one steak to see whether it's opaque all the way through.
Place steaks on warm dinner plates and coat them with plum sauce mixture. Pass peanuts and green onions for guests to help themselves.
This recipe yields 4 servings.
Source:
Milwaukee Journal, 08-31-1999
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