Thai Swordfish Wraps
Ingredients
- RUB ⓘ
- 1 tablespoon brown sugar or 1 tablespoon sugar substitute ⓘ
- 2 teaspoons whole coriander seeds ⓘ
- 1 teaspoon whole black peppercorn
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- PREPARE FISH FOR GRILLING
- 2 (10 ounce) swordfish fillets ⓘ
- olive oil ⓘ
- salt ⓘ
- PLATTER ARRANGEMENT ⓘ
- 12 boston lettuce or 12 bibb lettuce
- 3 ounces dry vermicelli (cooked as directed on package) ⓘ
- 1 sprig fresh cilantro ⓘ
- 1 cup carrot, shredded ⓘ
- 1 cup bean sprouts ⓘ
- lime wedge ⓘ
- 1 leaf fresh basil ⓘ
- 1 cup cucumber, partially peeled, seeded and sliced into half-moons
- CHILE GARLIC SAUCE ⓘ
- 2/3 cup sugar ⓘ
- 1/2 cup water ⓘ
- 1/2 cup rice, vinegar
- 1 tablespoon garlic, minced ⓘ
- 1/2 teaspoon kosher salt (to taste) ⓘ
- 3 tablespoons fresh lime juice (not the bottled kind) ⓘ
- 1 tablespoon fish sauce
Instructions
- CHILE GARLIC SAUCE (MAKE AHEAD):
- Combine sugar, water, vinegar, and salt in a saucepan.
- Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
- Cool sauce to room temperature, then stir in remaining ingredients.
- Chill until ready to serve.
- Preheat grill to high.
- MAKE RUB:
- Pulse sugar and spices in a coffee-grinder until coarsely ground.
- PREPARE FISH:
- Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
- Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
- Don't move the fillets around too much or the rub will stick to the grates--not the fish.
- Grill fillets about 4 minutes per side.
- Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
- THE PLATTER:
- Moving clockwise starting at 12 o'clock:
- 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
- Serve with Chile Garlic sauce in several bowls around the platter.
Nutrition & Diet Analysis (per serving)
843
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).