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Thai Swordfish Wraps

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“"This Thai-inspire recipe pairs grilled, spice encrusted swordfish with refreshing vegetables and aromatic herbs". All wrapped in a tender letuce leaf (acting as the perfect hand held meal for warm summer evenings. Having mastered (sort-of) the art of grilling through pictures and hands-on experience, I now feel like I am a master. This dish is quick and easy! Swordfish is lean, so a little oil and a spice rub help to keep it fron sticking to the grill. Like other Asian cuisines Thai dishes pivot around dipping sauces--this spicy, garlicky version is totally addictive! This too was posted as a request. Issue 64 of Cuisine At Home. I have done the best I could in trying to visually show you w/out pictures!!!”
READY IN:
50mins
YIELD:
12 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. CHILE GARLIC SAUCE (MAKE AHEAD):
  2. Combine sugar, water, vinegar, and salt in a saucepan.
  3. Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
  4. Cool sauce to room temperature, then stir in remaining ingredients.
  5. Chill until ready to serve.
  6. Preheat grill to high.
  7. MAKE RUB:
  8. Pulse sugar and spices in a coffee-grinder until coarsely ground.
  9. PREPARE FISH:
  10. Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
  11. Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
  12. Don't move the fillets around too much or the rub will stick to the grates--not the fish.
  13. Grill fillets about 4 minutes per side.
  14. Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
  15. THE PLATTER:
  16. Moving clockwise starting at 12 o'clock:
  17. 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.
  18. Serve with Chile Garlic sauce in several bowls around the platter.

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