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Tamari-Glazed Swordfish with Chopped Mango, Ginger, and Sweet Onion Salad

Serves: Makes 4 servings

Ingredients:

Glaze
  • 2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon peeled, grated fresh ginger
  • 14 teaspoon grated fresh garlic
  • 4 (6-ounce) swordfish steaks, about 12 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)


Procedures:

This versatile recipe can be used to prepare almost any variety of fish. Steaks work best because of their uniform thickness, so try tuna, mahi mahi, salmon, or escolar. The salad is just as versatile. Try papaya, peach, or nectarine in place of the mango; red onion or green onion for the sweet onion; or basil for the cilantro. Tamari is a bit thicker and has a milder taste than soy sauce, so it makes a better glaze. But in a pinch, soy sauce may be substituted. Accompany the swordfish with basmati, sushi, or other fragrant rice.

    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.


by Sur La Table & Andrews McMeel Publishing

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