This week’s post comes from Chef Chuck Kerber of Pittsburgh Hot Plate, and is part of a special day of shenanigans from other Pittsburgh Bloggers. You can see my post over on lil’ Burgers, where I talk about my hate for diets and love of delicious food.
I don’t make much fish (I wish I did – I’m just scurred!) but I have such a soft spot for Thai things. Take it away, Chef Chuck!
Grilled Swordfish with Thai Peanut Sauce
Swordfish is a substantial, meaty fish. The flesh is slightly sweet, yet robust. Thai Peanut Sauce goes perfectly with this particular seafood dish.
Prep time: 40 minutes
Pre-heat grill to 350-375 degrees
- 4 swordfish steaks, 6 oz. each- skin off
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon fresh cracked black pepper
Massage each fillet with the extra virgin olive oil, and season with salt and pepper. Grill the fish for 3-4 minutes a side on a 350-375 degree grill- remove from the grill and place on a platter.
For the Thai Peanut Sauce
- 1 cup creamy peanut butter
- 1 tablespoon minced fresh ginger
- 1 tablespoon red pepper flakes
- ½ cup sesame oil
- ¼ cup vegetable oil
- ¼ cup pineapple juice
- 1/3 cup honey
- 1/3 cup coconut milk
- ½ teaspoon salt
- 1 tablespoon fresh cracked clack pepper
Place all of the ingredients in a food processor or blender- mix until smooth.
Place a few tablespoons of the sauce over the swordfish- garnish with chopped scallions or chives, lime and lemon wedges, toasted sesame seeds, and crushed peanuts.
Chef Chuck Kerber
Boy does this look amazing. I might have to take Chef Chuck’s lead and just make this. Happy April Fool’s day, everyone!