Grilled Swordfish With Stir Fried Noodles Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Seasoned rice vinegar | 2 Tablespoon, mixed | |
| 1 tablespoon Oriental sesame oil | ||
| 1 to 1 1/2 pounds swordfish steaks, 3/4 to 1 inch thick | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| 2 medium-size onions, thinly sliced | ||
| 3 medium-size carrots (7 to 8 oz. total), coarsely shredded | ||
| Red bell pepper | 1 To taste, cut into thin strips | |
| Green chiles | 1 , finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| Grated ginger | 1 Tablespoon | |
| Coriander leaves | 1 Cup (16 tbs), lightly packed | |
| Noodles package | 1 | |
| Roasted peanuts | 1/2 Cup (16 tbs) | |
Directions
In a shallow baking dish, mix soy, vinegar, and ses-ame oil.
Rinse swordfish, pat dry, and cut into serving-size pieces.
Place fish in soy mixture and turn to coat well.
Cover and refrigerate for at least 30 minutes or up to 1 hour.
Heat 2 tablespoons of the salad oil in a wide frying pan over medium heat.
Add onions, carrots, bell pepper, and chiles.
Cook, stirring often, until vegetables are tender-crisp to bite (about 5 minutes).
Stir in garlic and ginger; cook for 30 more seconds.
Add cilantro; cook and stir for a few seconds, just until cilantro turns bright green.
Lift vegetable mixture from pan and set aside.
Reserve pan.
In a 6- to 8-quart pan, cook noodles in 4 quarts boiling water just until barely tender to bite (2 to 3 minutes); or cook according to package directions.
Drain well, rinse with hot water, and drain again.
Lift swordfish from baking dish, reserving marinade.
Place an oiled ridged cooktop grill pan over medium heat; heat until a drop of water dances on the surface.
Then place fish on hot pan and cook, turning once, until fish is just slightly translucent or wet inside; cut in thickest part to test (7 to 10 minutes total).
Heat remaining 2 tablespoons salad oil in reserved frying pan over medium-high heat.
Add noodles and peanuts.
Cook, turning gently with 2 spoons, just until noodles are hot (1 to 2 minutes).
Add stir-fried vegetables and reserved marinade.
Cook, stirring gently, until heated through.
Arrange noodle-vegetable mixture on a platter; arrange fish on top.
Rinse swordfish, pat dry, and cut into serving-size pieces.
Place fish in soy mixture and turn to coat well.
Cover and refrigerate for at least 30 minutes or up to 1 hour.
Heat 2 tablespoons of the salad oil in a wide frying pan over medium heat.
Add onions, carrots, bell pepper, and chiles.
Cook, stirring often, until vegetables are tender-crisp to bite (about 5 minutes).
Stir in garlic and ginger; cook for 30 more seconds.
Add cilantro; cook and stir for a few seconds, just until cilantro turns bright green.
Lift vegetable mixture from pan and set aside.
Reserve pan.
In a 6- to 8-quart pan, cook noodles in 4 quarts boiling water just until barely tender to bite (2 to 3 minutes); or cook according to package directions.
Drain well, rinse with hot water, and drain again.
Lift swordfish from baking dish, reserving marinade.
Place an oiled ridged cooktop grill pan over medium heat; heat until a drop of water dances on the surface.
Then place fish on hot pan and cook, turning once, until fish is just slightly translucent or wet inside; cut in thickest part to test (7 to 10 minutes total).
Heat remaining 2 tablespoons salad oil in reserved frying pan over medium-high heat.
Add noodles and peanuts.
Cook, turning gently with 2 spoons, just until noodles are hot (1 to 2 minutes).
Add stir-fried vegetables and reserved marinade.
Cook, stirring gently, until heated through.
Arrange noodle-vegetable mixture on a platter; arrange fish on top.
Chef
