2 8 ounce portions swordfish
3 tablespoons olive oil
Salt and pepper to taste
Pour olive oil over swordfish and turn to coat evenly. Salt and pepper liberally to taste. Place swordfish on a well oiled grill 6-8 inches from hot coals. Cook on one side until 80% done, then turn and finish cooking. Remove to heated platter and serve immediately with splash of Rice Wine Mignonette.
Rice Wine Mignonette
½ cup rice wine
1 tablespoon light soy sauce
1 teaspoon shallots, thinly sliced
1 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon garlic, finely minced
Dash hot sauce
Dash white pepper
Combine all ingredients in a small non-reactive bowl (do not use metal). Whisk thoroughly to combine ingredients. Allow sauce to sit at room temperature for 15-30 minutes before serving. Makes ½ cup sauce.
Noon Cooking - December 1, 2010