The credit for this goes entirely to Rob. I had to go on a work trip for a few nights leaving him to fend for himself dinner-wise. He will admit that normally he just gets kind of lazy and will pick up something easy. This time though he decided to experiment with some fish dishes in my absence. The first was a Grilled Swordfish steak with a Thai-style glaze.
His focus for this one was getting the grill timing down and for developing flavor. He picked swordfish for one of the experiments since he figures its something I will like because of the firmer texture. Based on his texts when he made it, the steak came out perfectly in almost no time. I will definitely have to let him make this for me again sometime soon since he was so proud of it.
Rob doesn’t particularly like having the lead in the kitchen; it tends to stress him out. The funny thing with Rob and cooking is that he is actually a really good cook. He really knows flavors and how to combine them, plus he’s pretty good with technique. Where he tends to struggle is with managing multiple different things at once. Rob tends to like “set-and-forget” type things like roasts or braises. He tends to forget key steps (like salt/pepper) if he tries to manage too much. So, I think this is why he has become such a fan of our Instant Pot. He can just throw some rice and flavor adders in then let the Instant Pot just do its thing.
Grilled Swordfish with Thai Glaze
- 1 Lb Swordfish Steak about 1-inch thick
- 1 Tbs Sesame Oil
- Salt & Pepper to taste
- 1/4 Cup Soy Sauce
- 1 Tbs Ginger
- 3 Tbs Hoisin Sauce
- 1 Green Onion chopped
- 5 Leaves Thai Basil chopped
- 1 Lime juiced
- Jasmine Rice
- Coconut Milk
- 1 Lime zested and juiced
- 1 Green Onion chopped
- Cook the rice in the desired amount using either the package instructions for stovetop or using an Instant Pot.
- Use equal parts water and coconut milk to get the required liquid amount.
- If using an Instant Pot, use an equal amount of liquid-to-rice. Pressure Cook on LOW for 10 minutes with a 5 minute natural release.
- Combine all of the ingredients in a small sauce pan.
- Heat over a medium-low heat until it comes to a simmer.
- Reduce heat to low and simmer for 5-10 minutes.
- Heat a grill pan over medium-high heat (go to the higher end of that range). Brush the sesame oil on the pan to heat it up.
- Pat the fish dry and salt/pepper both sides.
- Grill the fish for about 4 minutes per side.
- Brush the glaze onto each side and cook for an additional minute on each side to caramelize the glaze.