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Grilled Swordfish With Stir Fried Noodles Recipe
|Soy sauce||1⁄4 Cup (4 tbs)|
|Seasoned rice vinegar/2 tablespoons rice / white wine vinegar mixed with 3/8 teaspoon sugar||2 Tablespoon|
|Oriental sesame oil||1 Tablespoon|
|Swordfish steaks||1 1⁄2 Pound (3/4 To 1 Inch Thick)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Carrots||8 Ounce, coarsely shredded (3 Medium Sized)|
|Red bell pepper||5 Ounce, seeded and cut into thin bite-size strips (1 Medium Sized)|
|Fresh hot red chili||2 Small, seeded and finely chopped|
|Fresh hot green chilies||2 Small, seeded and finely chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Grated fresh ginger||1 Tablespoon|
|Fresh cilantro leaves||1 Cup (16 tbs) (Lightly Packed, Coriander)|
|Chinese style noodles||14 Ounce (1 Package, Fresh)|
|Unsalted dry roasted peanuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4480 Calories from Fat 2322
% Daily Value*
Total Fat 267 g410.3%
Saturated Fat 33.7 g168.6%
Trans Fat 1 g
Cholesterol 270 mg
Sodium 6636.3 mg276.5%
Total Carbohydrates 336 g112%
Dietary Fiber 38.9 g155.4%
Sugars 51 g
Protein 200 g400.2%
Vitamin A 885.9% Vitamin C 467.8%
Calcium 36.7% Iron 164.9%
*Based on a 2000 Calorie diet
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.
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.