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Grilled Chili-Garlic Swordfish

Serves 4
Time 15 min
Get big flavor from just a few simple ingredients. Grilling brings out the sweetness of bok choy, making it a terrific match for meaty swordfish steaks.
Ingredients
  • 2 1/2 tablespoons reduced-sodium tamari
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoon prepared chili-garlic paste
  • 4 (6-ounce) swordfish steaks, about 1 inch thick
  • 4 baby bok choy halved lengthwise
Method

Prepare a grill for medium-high heat cooking. In a small bowl, whisk together tamari, butter, lemon juice and chili-garlic paste. Brush swordfish and bok choy with some of the tamari mixture. Grill swordfish and bok choy, turning and brushing occasionally with remaining tamari mixture, until swordfish is almost opaque in the center (fish will continue cooking off grill) and bok choy is browned and softened, 7 to 8 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 1/2 tablespoons reduced-sodium tamari
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoon prepared chili-garlic paste
  • 4 (6-ounce) swordfish steaks, about 1 inch thick
  • 4 baby bok choy halved lengthwise