Best 5 Indonesian Grilled Swordfish Recipes
**Indonesian Grilled Swordfish: A Culinary Journey into the Heart of Nusantara**
Indonesian grilled swordfish is a delectable dish that embodies the culinary traditions and flavors of the Indonesian archipelago. This dish showcases the perfect harmony between the succulent texture of fresh swordfish, the aromatic blend of Indonesian spices, and the smoky allure of grilling. As you embark on this culinary journey, you will discover a symphony of flavors that will tantalize your taste buds and leave you craving for more.
Our collection of Indonesian grilled swordfish recipes offers a diverse range of culinary experiences, each with its own unique twist on this classic dish. From the fiery heat of the Jimbaran-style grilled swordfish to the rich and savory flavors of the Balinese grilled swordfish, you will find a recipe that suits your palate and preferences.
**Jimbaran-style Grilled Swordfish:** This recipe takes you to the shores of Jimbaran Bay in Bali, where grilled seafood is a culinary delight. The swordfish is marinated in a spicy blend of chili, ginger, garlic, and turmeric, then grilled to perfection. Served with a zesty sambal sauce and a sprinkle of crispy shallots, this dish embodies the fiery spirit of Indonesian cuisine.
**Balinese Grilled Swordfish:** Experience the culinary artistry of Bali with this grilled swordfish recipe. The fish is marinated in a fragrant mixture of galangal, lemongrass, kaffir lime leaves, and coconut milk, giving it a rich and savory flavor. Grilled until tender and juicy, the swordfish is served with a flavorful dipping sauce made from tomatoes, chilies, and peanuts.
**Jakarta-style Grilled Swordfish:** This recipe brings the vibrant flavors of Jakarta to your kitchen. The swordfish is marinated in a sweet and tangy kecap manis sauce, infused with the aromatic flavors of garlic, ginger, and shallots. Grilled until caramelized and slightly charred, the fish is served with a refreshing cucumber salad and a sprinkling of fried shallots.
**Grilled Swordfish with Sambal Matah:** Elevate your grilled swordfish with the fiery intensity of sambal matah, a traditional Balinese salsa. This recipe combines the freshness of lemongrass, shallots, chilies, and lime juice, creating a zesty condiment that perfectly complements the grilled fish. Grilled to perfection, the swordfish is served with a generous dollop of sambal matah, unleashing a burst of flavors that will leave you craving for more.
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
GRILLED SWORDFISH WITH LEMON, MINT AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
- Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
INDONESIAN GRILLED SWORDFISH
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Yield 6 servings
Number Of Ingredients 9
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
INDONESIAN GRILLED SWORDFISH
An Ina Garten recipe (buy her cookbooks, they are all outstanding!). This recipe is a different take on Indonesian ginger chicken, just using swordfish instead. A great grilling recipe! Note: the prep time does not include marinating for a minimum of 4 hours, or overnight. The soy sauce acts as a tenderizer, but don't leave it on...
Provided by Kathy D
Categories Seafood
Time 30m
Number Of Ingredients 9
Steps:
- 1. Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger, garlic, and mustard in a bowl. Pour half of the sauce into a low, flat dish that is just big enough to hold the swordfish in one layer. Put the swordfish on top of the sauce and spread the remaining sauce over the tops. Cover with plastic wrap and refrigerate for at least 4 hours, or preferrably overnight.
- 2. Heat up your grill and brush the cooking grate with some oil to prevent the fish from sticking. Remove fish from the marinade, allowing some of the ginger to stick to the fish, and discard the marinade. Sprinkle the fish, on both sides, with salt and place it on the grill. Cook for about 5 minutes on each side, just until it is no longer pink in the middle. Place the fish on a platter, cover tightly with aluminum foil, and allow it to rest for about 10 minutes. Enjoy!
Tips:
- Select the freshest swordfish: Look for firm, bright-colored flesh and avoid any fish with a slimy texture or a strong fishy smell.
- Marinate the swordfish to enhance its flavor: A simple marinade made with olive oil, lemon juice, garlic, and herbs can add a delicious depth of flavor to the fish.
- Grill the swordfish over medium-high heat: This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
- Cook the swordfish until it is cooked through: The internal temperature of the fish should reach 145 degrees Fahrenheit. You can check the doneness by inserting a meat thermometer into the thickest part of the fish.
- Serve the swordfish immediately: Grilled swordfish is best served hot off the grill. You can pair it with a variety of sides, such as roasted vegetables, grilled fruit, or a salad.
Conclusion:
Indonesian grilled swordfish is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and the marinade gives it a wonderful flavor. This dish is sure to be a hit with your family and friends.
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