Indonesian Grilled Swordfish

1. 1

   Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl.

2. 2

   Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer.

3. 3

   Place the swordfish on top of the sauce and spread the remaining sauce on top.

4. 4

   Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

5. 5

   Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.

6. 6

   When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking.

7. 7

   Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade.

8. 8

   Sprinkle the fish generously on both sides with salt and place it over the coals.

9. 9

   Cook for 5 minutes on each side, just until it's no longer pink in the middle.

10. 10

    Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes.

11. 11

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.