Greg Doyle, Grant King, Katrina Kanetani

Soy and Mustard Glazed Swordfish Belly

Name: Soy and Mustard Glazed Swordfish Belly
Yield: Serves 6
Cuisine: Australia
Ingredients: sea salt, to serve; roasted white and black sesame seeds, to serve; 6 × 80 g (2¾ oz) pieces swordfish belly; 50 g (1¾ oz) hot english mustard; juice of ½ lemon; 250 ml (9 fl oz/1 cup) sweet soy sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

50 g (1¾ oz) hot english mustard
250 ml (9

Oceania
Australia
Sydney
Starter
Fish course
Pescatarian

Method

To make the glaze, combine the mustard, soy sauce and lemon juice.

Place the glaze in a shallow pan over high heat. When the glaze is bubbling, add the swordfish, presentation side down, for 1 minute, and then turn the fish over. Baste the swordfish with the remaining glaze in the pan and place under a hot salamander or grill (broiler). Repeat the basting twice more unt