From Chef Christian Reynoso
Ingredients
Serves 2-3
- 2-6oz. filets of swordfish
- 2 tsp ginger, finely grated
- 1 tsp garlic, finely chopped
- 1 Tbsp shallots, finely chopped
- 1 tsp ground turmeric (½ tsp for marinade + ½ tsp for sauce)
- zest and juice of 1 lemon, separated (about 3 Tbsp juice)
- 2 tsp + 1 pinch kosher salt
- ¼ tsp + 1 pinch black pepper, freshly-ground
- 5 Tbsp TRULY® 100% Extra Virgin Olive Oil (2 T for marinade + 3 T for sauce)
- 1 tsp fish sauce
- ½ tsp crushed chili flakes
- ¼ cup fresh dill, chopped
- 2 scallions, thinly sliced
- La Padella® Sauté Oil
Heavily inspired by the Northern Vietnamese dish, Chả Cá, this grilled swordfish recipe takes advantage of La Padella® Sauté Oil’s superior high heat performance to develop char flavor on this meaty fish. TRULY® 100% Extra Virgin Olive Oil is also involved, first in the garlic, ginger, and turmeric-based marinade and then again for a fresh sauce made with scallion and dill. All together the dish hits all the spots: sweet, savory, sour, and umami. Try serving with rice noodles and chopped nuts.
Directions
Create a marinade for the swordfish by mixing the ginger, garlic, shallot, ½ tsp turmeric, lemon zest, salt, pepper (to taste) and 2 Tbsp TRULY® 100% Extra Virgin Olive Oil into a paste. Then, rub the paste all over the filets and let marinate for 30 minutes or up to 5 hours before cooking.
Right before you’re ready to cook the swordfish, make the sauce. Mix the remaining 3 Tbsp of TRULY® 100% Extra Virgin Olive Oil with the remaining ½ tsp turmeric, lemon juice, fish sauce, chili flakes, ¼ tsp black pepper, a pinch of salt, dill, and scallions in a bowl and set aside.
Prepare a grill to medium high heat. Brush the grates of any debris, then oil the grates evenly with a cloth dipped in La Padella® Sauté Oil. Take the swordfish out of the fridge, wipe excess marinade from the filets, then drizzle each with La Padella® Sauté Oil and place on the grill.
Cook until you have golden brown marks and the fish is cooked halfway through. Then turn over and continue grilling until cooked through, about 8-10 minutes total. Then transfer to a serving platter. Serve immediately with the dill and scallion sauce spooned over the fish.