Grilled Swordfish with Thai Peanut Sauce
Prep time: 40 minutes
Pre-heat grill to 35-375 degrees
4 swordfish steaks, 6 oz. each- skin off
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh cracked black pepper
Massage each fillet with the extra virgin olive oil, and season with salt and pepper. Grill the fish for 3-4 minutes a side on a 350-375 degree grill- remove from the grill and place on a platter.
For the Thai Peanut Sauce
1 cup creamy peanut butter
1 tablespoon minced fresh ginger
1 tablespoon red pepper flakes
½ cup sesame oil
¼ cup vegetable oil
¼ cup pineapple juice
1/3 cup honey
1/3 cup coconut milk
½ teaspoon salt
1 tablespoon fresh cracked clack pepper
Place all of the ingredients in a food processor or blender- mix until smooth.
Place a few tablespoons of the sauce over the swordfish- garnish with chopped scallions or chives, lime and lemon wedges, toasted sesame seeds, and crushed peanuts.
Chef Chuck Kerber