Lemongrass gives a characteristic citrus flavor and fragrance to many Asia dishes. You'll find this herb with long, thin, gravy-green leaves in the produce section of many supermarkets. You can substitute grated lemon peel, but cut the amount by half.
1 (1 1/2-pound) swordfish steak (about 1 inch thick)
Cilantro sprigs (optional)
Lemon wedges (optional)
How to Make It
Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
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Super-easy using the mini processor. Made to recipe, fish done in about 12-13min. Liked the difference between the broiled topping and the raw topping served at the table Served with sweet Indian basmati-saffron rice & steamed asparagus.
Quick, easy, and delicious! I only used half of the fish sauce, and I think it was perfect. It was a great weeknight meal, due to the ease and speed of cooking, but would also be good for company. I served it with some sauteed baby bok choy (just the bok choy,some garlic, and a little soy sauce). I will definitely make it again!
I used a bamboo steamer with bok choy, chinese cabbage & red bell pepper. It was excellent. I also put a bit of the lemon grass in the water and it added some flavor to the veggies and fish. I will make this again!
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