Grilled Swordfish Steaks With Asian Barbecue Sauce

Name: Grilled Swordfish Steaks With Asian Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Chinese plum sauce; 1/4 cup Chinese hoisin sauce; 1 teaspoon Chinese chili paste with garlic; Grated zest of 1 orange; 1/2 cup fresh orange juice; 4 tablespoons chopped fresh coriander; 2 teaspoons minced fresh ginger; 1 teaspoon Asian sesame oil; 4 swordfish steaks, 5 ounces each, skin removed; 1/2 cup chicken stock; 2 cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi); 4 scallions, including 2 inches of the green part, sliced; 1 tablespoon peanut oil; 1 teaspoon mixed black and white sesame seeds; Sprigs of coriander for garnish

Servings: persons

1/2 cup Chinese plum sauce
1/4 cup Chinese hoisin sauce
1 teaspoon Chinese chili paste with garlic
Grated zest of 1 orange
1/2 cup fresh orange juice
4 tablespoons chopped fresh coriander
2 teaspoons minced fresh ginger
1 teaspoon Asian sesame oil
4 swordfish steaks, 5 ounces each, skin removed
1/2 cup chicken stock
2 cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi)
4 scallions, including 2 inches of the green part, sliced
1 tablespoon peanut oil
1 teaspoon mixed black and white sesame seeds
Sprigs of coriander for garnish

1
Preheat grill.
2
Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil.
3
Brush some of this mixture lightly on the swordfish steaks, and set aside.
4
Heat the chicken stock with the remaining ginger in a heavy saucepan.
5
Add the greens, cover and steam just until they wilt, about 1 minute.
6
Remove from heat, and stir in the scallions and remaining chopped coriander.
7
Set aside.
8
Brush the grill with peanut oil.
9
Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
10
Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls.
11
Place a swordfish steak on top of each.
12
Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer.
13
Drizzle it around the greens and swordfish.
14
Sprinkle with sesame seeds, garnish with coriander sprigs and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup Chinese plum sauce, 1/4 cup Chinese hoisin sauce, 1 teaspoon Chinese chili paste with garlic, Grated zest of 1 orange, and more.

Yes, Grilled Swordfish Steaks With Asian Barbecue Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!