Grilled Swordfish With Wasabi And Spinach (Recipe)

Ingredients

3/4 tsp wasabi powder

1 tbsp water

1/2 tbsp sesame seeds

454g (1lb) fresh baby spinach leaves

2 tbsp soy sauce or tamari, divided

Juice of 1/2 lemon

Four 25mm (1in) thick swordfish steaks (about 185g/6oz each)

Salt and freshly grounded black pepper to taste

Juice of 1/2 lime

2 spring onions, white and green parts, finely minced 

Steps

1.  Prepare a charcoal grill or pre-heat a gas grill to very hot.

2.  Set a large pot of salted water to boil.  In a small bowl, mix the wasabi powder with 1 tablespoon of water and set aside.

3.  Toast the sesame seeds, dry, in a small saute pan over low heat, shaking them occasionally to brown them evenly.  This will take about 3-4 minutes.

4.  When the water comes to a boil, plunge the spinach into it and cook for only about 1 minute.  Transfer the spinach to a bowl of ice water.  Drain the spinach and use your hands to squeeze out any remaining water.  Chop the spinach, then mix it with 1 tablespoon of the soy sauce, the lemon juice and half of the sesame seeds; set aside.

5.  Using a knife or a small spatula spread the wasabi paste onto the swordfish.  Season each side with salt and pepper.  Grill the steaks for about 4 minutes on each side or until done.  To check that they are done, use a thin-bladed knife to check between the layers of flesh to ensure no translucence remains and the meat is flaky.  To serve, place the fish on top of the spinach.  Drizzle with the remaining soy sauce and lime juice.  Garnish with the rest of the sesame seeds and the minced spring onions. 

From : Low-Carbo Cooking