This recipe is great for summer barbecue’s if you want to step it up from burgers and dogs, and it works with a variety of stronger flavored fish including swordfish, shark, and yellowtail. A friend once proclaimed “This is like a $9  meal!” which, given his limited college budget at the time, I took as a reference to upper echelon restaurant faire. If that doesn’t get you onboard, I don’t know what will!

Serves: 4

Ingredients:

1 1/2lbs Swordfish (caught in USA)
Non Stick Spray
3 tbsp Vegetable Oil
1 tbsp Prepared White Horseradish
1 tbsp Soy Sauce
4 Cloves Garlic, minced
1/2 Yellow Onion, chopped
Salt/Pepper

Sauce:
3/4 cup Sour Cream1/4 cup Mayonnaise
2 tbsp Prepared White Horseradish
2 tbsp Fresh Basil, chopped
1 tbsp Fresh Lemon Juice
1 tsp Soy Sauce

Combine ingredients 3 through 6 in bowl and combine. Cut swordfish across the loin, into equal portions. Place in ziploc bag with ingredient mixture and let marinate minimum 3 hours. Overnight max.

Combine sauce ingredients in bowl, and place in refrigerator until ready to serve.

Grill swordfish steaks on wood or charcoal grill until firm and opaque.

Serve with brown or wild rice and grilled veggies. Pour sauce over top of fish before serving.

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