|marinade swordfish steaks|
with lemongrass marinade
2 Tbsp finely chopped lemongrass
2 tsp fish sauce
1 tsp olive oil
1 tsp sugar
Sriracha hot sauce (use as little or as much as you prefer), optional
1.5 lbs swordfish, 1 inch thickness (may cut the 2 fillets into 1/2 to yield 4 pieces)
Extra vegetable oil to pan fry
Chopped young chives, garnish
1) Mix lemongrass, fish sauce, olive oil, sugar, and sriracha hot sauce. Rub this on both sides of clean and dry swordfish pieces.
2) Heat a pan over medium high heat. Once the pan is hot add a few tablespoons of oil for cooking.
3) Place a whole fillet or 2 smaller pieces in once the pan is hot. Turn the heat to medium low and let the pieces cook (total cooking time about 8-10 minutes), turning occasionally so they do not burn.
4) Let the steaks rest for a minute to keep the juices in. If you have a little juice that come out use that to drizzle it over the meat or plate. Garnish with chives.
*I like to snip my herbs with a pair of kitchen shears over my plate for a quick garnish. Use whatever herbs you have or want. I happen to have lots of young chives from my deck garden.