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Recipe Name: Swordfish with Chinese Black Bean Sauce Servings: 4
24 oz. swordfish, in 1 inch thick steaks

1 T. Oriental black bean sauce
1 1/2 T. canola or peanut oil and a dash of toasted sesame oil
1 large clove garlic, minced
1 t. fresh ginger, minced
3 scallions, sliced into the greens
2 T. tamari
1 t. brown sugar
1/3 cup water
1 t. lemon juice
1 t. cornstarch, dissolved in 1 t. water
Preheat the broiler while you make the sauce: saute the ginger, garlic and onions in the oil for 3-4 minutes over medium heat. Mix together the black beans, tamari, sugar, water, and lemon juice. Add to the saute mixture. Heat for one or two minutes and then stir in the cornstarch. Reduce heat to low, stirring constantly for another minute. Cover and remove from heat. Reheat jsut before serving. Place the fish in a baking dish about 4 inches away from the broiler and cook about 4 minutes on each side or until the fish is just opaque in the center. Place about 1/4 cup of the sauce on each serving plate and put the fish on top of the sauce. Garnish with cilantro sprigs and a lemon slice.
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