Grilled Fish Sauce

This Mediterranean main features Swordfish steaks, Teaspoons fresh ginger, peeled and finely chopped, Spring onions, finely chopped. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 194.4

Description

This Mediterranean main features Swordfish steaks, Teaspoons fresh ginger, peeled and finely chopped, Spring onions, finely chopped. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 Swordfish steaks
2 Teaspoons fresh ginger, peeled and finely chopped
2 Spring onions, finely chopped
3 Tablespoons light soy sauce
3 Tablespoons olive oil

Directions

1
Combine the spring onions, soy sauces, olive oil, ginger and orange zest in a bowl and
2
pour the mixture over the swordfish steaks.
3
Cover, chill and marinate the fish for at least 30 minutes, preferably 2 hours.
4
Cook the steaks over hot coals, directly on the grill, for 3-4 minutes each side

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 194.4kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 2.1g11%
Cholesterol 29.0mg10%
Sodium 663.2mg28%
Total Carbohydrate 5.2g2%
Dietary Fiber 0.9g4%
Sugars 2.2g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chopped, finely, fish, fresh, ginger, grilled, grilling, light, main, mediterranean, oil, olive, onions, peeled, sauce, soy, spring, steaks, swordfish, tablespoons

Read it online: https://www.chefs-mate.com/recipe/grilled-fish-sauce-23/