Recipe by Manami
"This Thai-inspire recipe pairs grilled, spice encrusted swordfish with refreshing vegetables and aromatic herbs". All wrapped in a tender letuce leaf (acting as the perfect hand held meal for warm summer evenings. Having mastered (sort-of) the art of grilling through pictures and hands-on experience, I now feel like I am a master. This dish is quick and easy! Swordfish is lean, so a little oil and a spice rub help to keep it fron sticking to the grill. Like other Asian cuisines Thai dishes pivot around dipping sauces--this spicy, garlicky version is totally addictive! This too was posted as a request. Issue 64 of Cuisine At Home. I have done the best I could in trying to visually show you w/out pictures!!!
Top Review by allthingsgood
This recipe is DELICIOUS!! I%u2019ve made it twice exactly as the recipe suggests (did use a different type of fish, but was still excellent) and both my husband and I wanted to %u201Click the plate%u201D! I am one of those people who like to swap this for that or more of this, less of that - didn%u2019t need it and wasn%u2019t even tempted after the first run. TRY it!
- 1 tablespoon brown sugar or 1 tablespoon sugar substitute
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole black peppercorn
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
PREPARE FISH FOR GRILLING
- 2 (10 ounce) swordfish fillets
- olive oil
- 12 boston lettuce or 12 bibb lettuce
- 3 ounces dry vermicelli (cooked as directed on package)
- 1 sprig fresh cilantro
- 1 cup carrot, shredded
- 1 cup bean sprouts
- lime wedge
- 1 leaf fresh basil
- 1 cup cucumber, partially peeled, seeded and sliced into half-moons
CHILE GARLIC SAUCE
- 2⁄3 cup sugar
- 1⁄2 cup water
- 1⁄2 cup rice, vinegar
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon kosher salt (to taste)
- 3 tablespoons fresh lime juice (not the bottled kind)
- 1 tablespoon fish sauce
- 1⁄2-1 teaspoon red pepper flakes
Directions See How It's Made
- CHILE GARLIC SAUCE (MAKE AHEAD):.
- Combine sugar, water, vinegar, and salt in a saucepan.
- Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
- Cool sauce to room temperature, then stir in remaining ingredients.
- Chill until ready to serve.
- Preheat grill to high.
- MAKE RUB:.
- Pulse sugar and spices in a coffee-grinder until coarsely ground.
- PREPARE FISH:.
- Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
- Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
- Don't move the fillets around too much or the rub will stick to the grates--not the fish.
- Grill fillets about 4 minutes per side.
- Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
- THE PLATTER:.
- Moving clockwise starting at 12 o'clock:.
- 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
- Serve with Chile Garlic sauce in several bowls around the platter.