A weekday supper has got to be fast and easy, but it doesn't have to sacrifice on taste! This Grilled Swordfish with Garlic Soy Marinade has got the fast and easy covered. On top of that, it's healthy, lean protein, and even our discerning 9 year old food critic loves it! The soy and honey combination won him over. If you're able to grab some local honey like we did, that is extra tasty!
1 swordfish steak, 10 to 12 ozs, about 1.25 inches thick
1/4 cup soy sauce, preferably lower sodium
1 garlic clove, minced
1 tbsp olive oil
1 tsp brown rice vinegar
1 tsp honey
generous pitch ground ginger
Preheat the grill. Combine all the marinade ingredients in a bowl. Gently toss the swordfish with the soy garlic mixture so that it well-coated, and let the fish rest in the marinade for about 5 minutes. Fish doesn't need to marinade long, and hey, this is a quick, #WeekdaySupper recipe!
Remove the swordfish from the marinade, scraping the larger bits of garlic off--leaving a bit on is good though. Reserve the marinade. Place the swordfish on the grill on direct, medium-high heat, and cover. Grill for 6 minutes, then flip it to the other side. Brush some of the reserved marinade to coat the cooked side of the fish (see "safety tip" below). Grill for another 6 minutes. This timing was perfect for our swordfish, but check for doneness as cooking time will vary based on the heat of your grill and size of the swordfish. Don't overcook the fish--it should be cooked through but still nice and most.
When cooked to your liking, remove the swordfish from the grill and place on platter to rest for a few minutes. Cut into serving portions and plate. A quick salad and a simple grain like couscous or quinoa (our choice) rounds out this weekday supper.
Wine Pairing: You can go in a number of directions with this dish. You could pour a Chardonnay or other full-bodied white wine. A rosé can be a great option with the grilled swordfish; Pinot Noir works nicely with meaty fish like salmon and swordfish. Cheers and happy weekend!
Safety tip: Marinades should never be used as an uncooked sauce for your food. In the this recipe, a bit of the reserved marinade is applied mid-cooking, allowing a chance it to be cooked through.
Check out the Weekday Supper lineup!
Monday – Pasta with Spicy Sausage and Sun-Dried Tomato Pesto by Bobbi’s Kozy Kitchen
Tuesday – Apple Butter Chicken by Cindy’s Recipes and Writings
Wednesday – Crockpot Spicy Chicken and Rice by The Foodie Army Wife
Thursday – Creamy Pumpkin Pasta by The Messy Baker
Friday – Swordfish with Garlic Soy Marinade by Cooking Chat