Asian Style Swordfish With Cashews And Vegetables Recipes

INDONESIAN GRILLED SWORDFISH

Steps:

• Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
• When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS

Steps:

• Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

ASIAN-STYLE SWORDFISH WITH CASHEWS AND VEGETABLES

Steps:

• Cook rice according to package directions.
• Rinse the swordfish, pat dry and cut into bite-sized pieces.
• Rinse, trim and cut scallions into 5 cm (approximately 2-inch) long pieces. Halve the top of each of the pieces lengthwise and cut into strips (not quite to the end). Add to cold water (so they curl) and set aside for garnish.
• Peel the garlic and finely chop.
• Rinse the bell peppers, cut in half, remove the seeds and the white membranes and dice.
• Rinse the mushrooms and drain.
• Finely chop the chile peppers.
• Toast the cashews in a dry non-stick skillet.
• Sauté the fish in hot oil in a wok. Add the scallions and bell peppers and sauté with the fish, stirring constantly. Add some water, if necessary. Mix in the ginger and garlic and then add the honey, chile peppers, mushrooms and cashews. Sauté 1-2 minutes and season with soy sauce. Spoon into bowls, garnish with scallions and serve with rice.