Japanese Grilled Marinated Swordfish
 The Frog Commissary Cookbook
Thanks to Jayne
Yield: 4 servings

1/2 cup sesame oil
1 cup tamari or regular soy sauce
1/2 cup lime juice
1/4 cup mirin (sweet cooking sake)
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
3 Tbsp. crushed red pepper flakes*
4 (1-inch thick) swordfish steaks, about 8 oz. each
Vegetable oil
About half an hour before serving, cover the fish steaks with the sesame oil, tamari, lime juice, mirin, garlic, ginger, and pepper flakes. Let them sit 10 minutes in the marinade. Remove the fish steaks from the marinade and lightly dip in vegetable oil. Grill for 5 - 7 minutes on each side, depending on thickness and the distance from the coals. Brush with the marinade and serve, garnished wtih lime slices.

Note: This recipe was developed for a catered party and served with grilled baby eggplants that had also been dipped in the marinade. Then when Frog opened with a charcoal grill, this went on the menu. The marinade will last two weeks in the refigerator and used again with other fish or chicken any of which can be grilled, but also broiled or baked.

* There are two comments on the page in Sue's handwriting: "Half the pepper" and "yum".
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