Swordfish, with its firm, lean flesh, is ideal for the braai. The firm texture holds the fish together and it does not break up too easily if handled with care. Folding (sandwich) braai grids are a must for grilling fish on the braai and handling the fillets.
Better yet, if you fancy yourself as a foodie that stays on trend with the latest cooking gear, try out this simple recipe on one of our newly stocked Japanese Shichirin and Konro grills. Exquisitely designed and easily portable, these Japanese Tosa Binchotan charcoal fueled grills make for the perfect alternative to the wood or Weber fish braai.
Swordfish braai with Asian slaw
- 4 Swordfish fillets (+- 250 grams per person)
- 1/4 Cup lime or lemon juice
- 2 Tbsp red wine vinegar
- 1/4 Cup extra virgin olive oil
- 1 Tsp salt
- 1/4 Tsp black pepper
- 1/2 Tsp French basil (finely chopped)
- 1/4 Tsp cayenne pepper
- Wooden skewer sticks
Asian slaw salad
- 2 Baby cabbages
- 1 Cup freshly coriander (finely chopped)
- 2 Pink lady apples
- 3 Medium sized carrots
- 3 Baby radishes
- 1 Cup toasted pumpkin seeds and 2-minute noodles
- 2 Tsp sugar
- 2 Tsp soya sauce
- 2 Tsp vinegar
- 4 Tsp olive oil
- 2 Tsp tahini or peanut butter
Step 1 – The basting sauce
- In a bowl combine lime/ lemon juice, vinegar, olive oil, salt, pepper, finely chopped fresh basil and cayenne pepper.
- Remove the skin of the swordfish and cut the fillets up into chunks.
- Slide the swordfish chunks onto the wooden skewers.
- Marinate in the fridge for 10 minutes.
Step 2 – Asian slaw salad
- Toast the pumpkin seeds and two-minute noddle’s – don’t burn them.
- Roughly chop the baby cabbage and coriander.
- Grate 3 medium sized carrots and 2 apples.
- Thinly slice the radishes.
- Combine all the ingredients.
Step 3 – Salad dressing
- Heat up a small pan over a low heat.
- Add all the ingredients and slowly stir until the sugar has dissolved and combined with tahini or peanut butter.
- Set aside to cool.
Step 4 – Braaing the swordfish
- Pre heat the grid up to char the fish when placing on the braai.
- Cook for 4 to 6 minutes per side or until the fish flakes easily with a fork.
- Only turn the fish once to prevent the fillet from breaking up.
- If you remove the fish from the fire when the centre is still slightly pink, by the time it gets to the table it should be cooked through.
Step 5 – serving
- Just before serving, dress the salad and sprinkle the toasted pumpkin seeds and
noodles over the top. Don’t add the toasted nuts and noodles too early
otherwise they will get soggy and loose their crunch.
- Serve the fish skewers hot off the braai.