Best 3 Doreens Asian Inspired Swordfish Steaks Recipes

**Doreen's Asian-Inspired Swordfish Steaks: A Culinary Journey to the Orient**

Embark on a tantalizing culinary adventure with Doreen's Asian-inspired swordfish steaks, a symphony of flavors that will transport your taste buds to the vibrant streets of Asia. This delectable dish showcases the delicate, meaty texture of swordfish, infused with an aromatic blend of Asian spices and herbs. Accompanied by three distinct sauces – a tangy ginger-scallion sauce, a creamy coconut-lime sauce, and a spicy Szechuan sauce – these swordfish steaks offer a trio of taste sensations that will leave you craving more. Prepare to indulge in a culinary masterpiece that seamlessly merges the freshness of the ocean with the vibrant essence of the Orient.

Check out the recipes below so you can choose the best recipe for yourself!

INDONESIAN GRILLED SWORDFISH

Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

Steps:

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams

SWORDFISH MILANESE

Swordfish Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups panko (Japanese bread crumbs)
3 large eggs
4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons light olive oil
1 lemon, juiced
2 tablespoons extra-virgin olive oil
3 cups lightly packed arugula
1 bunch watercress, stemmed

Steps:

Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.
Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

DOREEN'S TERIYAKI STEAK MARINADE

Doreen's Teriyaki Steak Marinade image

This is a delicious marinade for steaks, and a family favorite.

Provided by DOREENB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 4h5m

Yield 12

Number Of Ingredients 6

Ingredients

¾ cup steak sauce
¼ cup sherry
3 tablespoons light brown sugar
3 tablespoons soy sauce
1 clove garlic, peeled and minced
½ teaspoon ground black pepper

Steps:

In a medium bowl, mix steak sauce, sherry, light brown sugar, soy sauce, garlic and pepper. Place desired meat in the mixture. Cover and marinate in the refrigerator at least 4 hours before grilling as desired.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 6.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 483.6 mg, Sugar 3.4 g

Tips:

For a crispy skin on the swordfish steaks, pat them dry thoroughly before cooking.
Use a well-seasoned cast iron skillet or grill pan for the best results.
Sear the swordfish steaks over high heat for a few minutes per side, until they are cooked through but still moist and tender.
Do not overcook the swordfish steaks, as they will become dry and tough.
Serve the swordfish steaks immediately with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Doreen's Asian-inspired swordfish steaks are a delicious and easy-to-make dish that is perfect for a weeknight meal. The swordfish is cooked to perfection and the Asian-inspired marinade gives it a flavorful and exotic taste. This dish is sure to impress your family and friends.