Serves: Serves 4
- 2 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 1 teaspoon peeled, grated fresh ginger
- 1⁄4 teaspoon grated fresh garlic
- 4 (6-ounce) swordfish steaks, about 1⁄2 inch thick
Chopped Mango, Ginger, and Sweet Onion Salad:
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon tamari
- ½ teaspoon toasted sesame oil
- ½ teaspoon peeled, grated fresh ginger
- ¼ teaspoon grated fresh garlic
- 1 cup (¼inch-dice) ripe mango
- 1 cup (¼inch-dice) sweet onion
- ¼ cup (¼-inch-dice) red bell pepper
- 2 tablespoons finely chopped fresh cilantro
- ½ teaspoon minced jalapeño chile, or to taste (optional)
Make the glaze: In a small bowl, whisk the tamari, sesame oil, ginger, and garlic until blended. Place the swordfish steaks in a single layer on a large plate and brush with half of the glaze. Turn the steaks and brush with the remaining glaze. Refrigerate for 20 minutes. Meanwhile, prepare the salad.
Make the salad: In a medium bowl, combine the rice vinegar, tamari, sesame oil, ginger, and garlic, and stir until blended. Add the mango, onion, red bell pepper, cilantro, and chile. Using a rubber spatula, fold gently until well blended. Set aside until serving.
Heat the grill pan over medium heat until hot enough for a drop of water to sizzle on contact. Add the swordfish and immediately increase the heat to medium-high. Cook the fish for 3 minutes, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook for 3 minutes more, or until the fish is almost firm to the touch, or until the center is opaque, rather than translucent, when tested with the tip of a small knife.
Transfer the steaks to a serving platter, top each steak with an equal amount of the salad, and serve.