Grilled Swordfish with Edamame Stir Fry

I found a lovely little recipe that calls for an edamame puree over a grilled Ahi tuna.  Sounds good doesn’t it?   Although, I was really in the mood for something more substantial with my grilled fish… more of an edamame stir fry rather than a puree.

Of course I didn’t have any fresh Ahi on hand, so I sent Ranger Craig to our local fish market.

He did not bring home the Ahi.  🙁   (This happens more often than not)

Like me, he caved.  Fresh swordfish had just arrived at the market and Ranger Craig decided the swordfish would make a most excellent dinner.  Ok, well… I can be flexible.   Edamame stir fry over grilled swordfish.  I have to say… it was seafood heaven!

Edamame makes a super side dish or topping for most meats and fish.  It can be steamed, pan sautéed, stir fried or roasted in the oven.  Most often I find this yummy veggie in the frozen food aisle.  My fave, Cascadian Farms, sells a delightfully fresh and organic edamame.

This recipe is so delicious, so fresh, and so quick.  My favorite way to make dinner. 🙂

Serves 4

Ingredients

4 Swordfish steaks (about 4-6 ounces each)

Olive oil

Salt and pepper

Lemon

1 1/2 – 2 cups frozen, or slightly thawed edamame (soy beans)

2 tablespoons butter

2 tablespoons olive oil

1/4 cup chopped shallots

3 cloves garlic, chopped

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

Dash of sesame oil

1/4 cup veggie or chicken broth, reserved

1/4 cup chopped scallions, for garnish

Directions

Pre-heat the grill to 400F

Brush the sword fish with olive oil on both sides and season with salt and pepper.

While the grill is pre-heating, melt the olive oil and butter in a saute pan over medium heat.  When the butter is melted and frothy, add the shallots and cook for a minute or two until the shallots are wilted.  Then add the edamame and garlic and toss with the wilted shallots.

Stir in the soy sauce, fish sauce, rice wine vinegar and dash of sesame oil.   If more liquid is needed, add the veggie or chicken broth.  Cover with a lid and let the edamame cook until crisp tender, about 5 minutes, or longer if you like softer edamame.

Take the lid off the pan and let the liquid cook out.  Season with salt and pepper to taste.  Set aside and keep warm.

Swordfish can dry out quickly so plan to stick around the grill to adjust temperatures.  Place the swordfish on the grill and sear for one minute and then flip to the other side and sear.  Turn the heat down to medium and continue to cook until the swordfish is firm to the touch and cooked through.  You may need to grill the fish over indirect heat by turning off the burner directly under the fish, and leave the remaining burners on medium.  This will help keep the fish moist.

When the fish is done, squeeze a little lemon on each steak, top with edamame and chopped scallions.  Serve immediately.

This dish is lovely with steamed white jasmine or sticky rice.