How to cook Broiled Swordfish Steaks with Ginger Sauce
- 4 swordfish (halibut, snapper, or tuna) steaks (about 6 ounces each)
- 1 cup water
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 3 tablespoons chopped fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons anchovy paste
- 1 teaspoon sugar
- 1 teaspoon Tabasco pepper sauce
- 1/2 cup sliced green onions
- Vegetable oil
- Salt and freshly ground black pepper
- Preheat the broiler.
- Mix together the water and cornstarch and set aside.
- In a medium saucepan, heat the sesame oil and saute the ginger and garlic for 1 minute. Stir in the soy sauce, anchovy paste, sugar, and Tabasco sauce, and cook over low heat for 2 minutes, stirring constantly.
- Add the cornstarch, and stir constantly until the mixture comes to a boil and thickens. Boil for 1 minute, then stir in the green onions. Set aside.
- Brush the fish steaks with oil, rub them lightly with salt and pepper, and place them in an oiled broiler pan.
- Broil the steaks 2 to 3 inches from the heat for 5 to 7 minutes, or until they appear opaque and flake easily when probed with a fork.
- Remove the fish to a serving platter. Spoon 2 tablespoons of sauce over each steak, and serve the rest on the side.
The Broiled Swordfish Steaks with Ginger Sauce recipe easy to prepare and so good!
Use 1/4 cup olive oil plus 1 teaspoon Tabasco sauce to make a zippy 'brush-on' for fish steaks.
This recipe for Broiled Swordfish Steaks with Ginger Sauce serves/makes: 4
The Broiled Swordfish Steaks with Ginger Sauce recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled