A&M's Testing Notes:
Expand CollapseNan_'s Notes:
2 pounds fresh swordfish, about 1-1.5 in. thick, cut into 4 steaks Ask a question about this ingredient
3 tablespoons coriander grains Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
4 minced cloves of garlic Ask a question about this ingredient
3 tablespoons honey Ask a question about this ingredient
2 tablespoons bourbon Ask a question about this ingredient
3 tablespoons sesame oil Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
2 canned jalapenos, with seeds and stems removed Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1 bunch arugula, washed and dried Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1 pinch salt and pepper Ask a question about this ingredient
Toast coriander grains in a small skillet until golden, then remove. Do not burn. Crush them slightly.
Ask a question about this stepIn the same skillet, saute until tender in the olive oil all the other ingredients except the fish and the coriander. Add the coriander at the end, and pour this marinade over the swordfish.
Ask a question about this stepRefrigerate fish for 20 to 30 minutes, turning once.
Ask a question about this stepGrill fish on a very hot, oiled grill for about 4 minutes on each side.
Ask a question about this stepServe the fish on the bed of arugula, which has been garnished with the sauce of balsamic vinegar, sesame oil, honey, salt and pepper.
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