Mother Earth Living

A Seafood Grill: Thai Swordfish in Lemongrass-Sesame Sauce

By Terri Pischoff Wuerthner
August/September 1994
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Thai Swordfish in Lemongrass-Sesame Sauce
Serves 4

  • 4 swordfish steaks, 4 ounces each (or two 8-ounce steaks)
  • 2 tablespoons oil
  • 1 tablespoon Oriental sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped lemongrass (discard tough outer leaves before chopping), or 1/3 cup chopped green onions and 1 tablespoon lemon zest
  • 1 tablespoon sesame seeds, toasted in ungreased frying pan until light brown, about 5 minutes
  • 1 lemon, quartered
  1. Place the swordfish in a zip-style plastic bag or in a single layer in a shallow dish. Combine the oils, soy sauce, and lemongrass (or green onions and lemon zest). Rub the marinade into the fish and refrigerate, covered, 15 to 30 minutes.
  2. Heat the coals and brush the grill with oil. Remove the swordfish from the marinade and place it on the hot grill. Cook for 4 minutes, turn, and cook 3 to 4 minutes longer, or until the flesh is opaque all the way through. Sprinkle with sesame seeds and serve with lemon wedges.
Click here for the original article, A Seafood Grill.

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