Swordfish steaks have great flavor and grill up quickly, making them the perfect lean substitute for a dedicated "steak lover."
This recipe for grilled swordfish with bamboo rice "risotto", shisito peppers, yuzu glaze and shiitake relish may sound complicated, but is anything but. Follow these easy steps for a fresh, healthy and delicious meal.
Grill the swordfish to your desired temperature, but be sure not to overcook it.
For an extra smoky flavor, sear it.
Cook 1/2 cup of the bamboo rice
In a saucepan, mix 1 tsp. of finely chopped ginger with 1/2 cup coconut milk and 1/2 cup sake and heat to a simmer
Add the rice and cook until the mixture is thick
Stir in 1 tbsp. of butter and add salt and pepper to taste
Heat a vegetable oil in a pan until smoking hot
Sear peppers until charred
In a pan, combine 1/2 cup of yuzu juice, 1 Tbsp of lime rind, 1/2 cup of sake, and 1/2 cup of sugar
Bring to a boil and simmer until you achieve a syrup-like consistency
Brush over the top of swordfish after grilling
Clean and dice 4 shiitake mushrooms
Saute for 1 minute in a pan, then let cool in the fridge
Mix together 1 tsp of sesame seeds, 1Tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp of sweet soy, 1 tsp of chopped chilantro, and salt and peper
Add mixture to the mushrooms and let sit overnight