A delightful and flavorful grilled swordfish recipe inspired by Japanese cuisine.
In a mixing bowl, combine the soy sauce, rice wine vinegar, mirin, ginger, scallion, garlic, and sugar.
Mix thoroughly to ensure the sugar dissolves completely for a balanced marinade.
Place the swordfish steaks in a plastic bag and pour the marinade over them.
Seal the bag tightly and massage the marinade into the fish for even coating.
Refrigerate the marinating swordfish for at least 5 hours or overnight.
The longer the marination, the deeper the flavors will infuse into the fish.
Preheat your grill to high heat and oil the grates to prevent sticking.
Ensure the grill is hot before placing the fish to achieve a good sear.
Grill the swordfish steaks for about 4-5 minutes on each side until cooked through.
Avoid overcooking to keep the fish moist and tender.
Serve the grilled swordfish hot, garnished with additional chopped scallions if desired.
Pair with steamed rice and sautéed vegetables for a complete meal.
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