Diaries2006

Japanese Grilled Marinated Swordfish

(courtesy of The Frog Commissary Cookbook)

1/2 cup sesame oil

1 cup tamari or regular soy sauce

1/2 cup lime juice

1/4 cup mirin(sweet cooking sake)

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

3 tablespoons crushed red pepper flakes

4 (1" - thick) swordfish steaks, about 8 ounces each

Vegetable oil

Forty-five minutes before serving, light a charcoal fire.

Half an hour before serving, cover the fish steaks with the sesame oil, tamari, lime juice, mirin, garlic, ginger, and pepper flakes. Let them sit for 10 minutes in the marinade. Remove the fish from the marinade and lightly dip in vegetable oil.

Set the fish on the grill above glowing coals. Grill for 5-7 minutes on each side, depending on the thickness and the distance from the coals.

Brush with the marinade, (do not use what the fish was marinating in), and serve, garnished with lime slices or wedges.

Serves four.