Tuesday, May 06, 2008
Recovery plan: Grilled Swordfish w/ lime-soy marinade
There was much overindulgence to be had over this past weekend, including a kick ass potluck birthday dinner for yours truly Sunday that highlighted how freakishly lucky I am to have family and friends that are such amazing cooks. Also highlighted was our proclivity to go through frightening amounts of wine...our recycle guy LOVES our dinner parties I'm sure. The theme was Asian, and everyone stepped up huge. My main course contribution was a deliciously satisfying pot of Ca Ri Ga, a Vietnamese curried chicken thigh dish that is so good and way easy. Click on the link to get this awesome recipe.
That is all prelude to last night's dinner, where both w and I were ready to lighten our caloric debt load. The day was sunny and warm, the grill was lonely, and the swordfish steaks at Whole Foods were looking good, so the decision was pretty much made for me. I had seen this marinade for firm fleshed fish in Mark Bittman's "How to Cook Everything" that I had been wanting to try. The juice of a lime with a couple tablespoons of soy sauce is all there was to it. It rocked with the fish. The bite of the lime, the salty-herbal soy, and the 'que smoke combined to nail it. With some grilled asparagus and a couple of boiled new potatoes it was fresh, clean, light, and fast.....the perfect culinary recovery plan!
*** *** ***
Grilled Swordfish with lime-soy marinade
from: How to Cook Everything
2 each 1" thick swordfish steaks (or other firm fleshed fish like tuna)
juice of one lime
2 tablespoons soy sauce
mix together lime juice and soy sauce and marinate steaks in a shallow pan for 15-30 minutes, depending on how assertive you want the marinade flavor (I went 15 minutes-bb). Light coals on grill. When coals are hot lay steaks gently on grill, and brush marinade on once or twice. Turn steaks and repeat brushing. Total cook time should be about 6-10 minutes depending on thickness of steaks and desired doneness. They cook fast, so be careful not to overcook!