Sunday, June 10, 2007

Grilled Sesame-Ginger Swordfish

It's rare that we have complete disasters. Sometimes things aren't that great, but to have a full blown disaster only happens a few times a year. Tonight was one of those disasters. Everything went wrong with this dish, it didn't taste yummy (though the spinach mixture was tasty) and now we are waiting for the delivery woman to bring us our Chinese take-out.

Grilled Sesame-Ginger Swordfish
Cooking Light, 8/97

2 teaspoons anise seeds, crushed
2 teaspoons ground ginger
2 teaspoons white pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon olive oil
4 (6-ounce) swordfish steaks (about 1 inch thick)
4 cups trimmed watercress or spinach (about 2 bunches)
1/2 cup thinly sliced red onion
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon dark sesame oil
2 teaspoons water
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
4 teaspoons sesame seeds, toasted

Combine first 5 ingredients in a small bowl; set aside.

Brush olive oil evenly over steaks. Rub anise seed mixture over both sides of steaks. Prepare grill. Place steaks on grill rack; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Set aside.

Combine the watercress and onion in a large bowl. Combine the vinegar and next 6 ingredients (vinegar through black pepper) in a jar. Cover tightly, and shake vigorously. Pour over the watercress mixture, and toss gently. Arrange watercress mixture on a platter, and top with steaks. Sprinkle the steaks with toasted sesame seeds.

Yield: 4 servings

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