Szechuan‑Infused Grilled Swordfish with Asparagus

Ingredients

• 3 pieces (6‑oz each) Swordfish steak
• 3 tablespoons Olive oil
• 1 teaspoon Szechuan peppercorns
• 2 cloves, minced Garlic
• 1 teaspoon, grated Fresh ginger
• ½ teaspoon Red chili flakes
• 1 tablespoon Soy sauce (low‑sodium)
• 1 tablespoon Lemon juice
• 12 spears Asparagus
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   In a small bowl, whisk together olive oil, crushed Szechuan peppercorns, minced garlic, grated ginger, red chili flakes, low‑sodium soy sauce, lemon juice, salt, and black pepper to form the Szechuan‑chili oil.

2. 2

   Place the swordfish steaks in a shallow dish and pour half of the oil mixture over them, turning to coat evenly. Marinate at room temperature for 20 minutes while you prepare the asparagus.

3. 3

   Trim the woody ends off the asparagus spears and toss them with the remaining oil mixture, ensuring they are lightly coated.

4. 4

   Preheat a grill or grill pan over medium‑high heat (about 400°F/200°C). Lightly oil the grill grates.

5. 5

   Grill the swordfish steaks for 6‑7 minutes per side, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.

6. 6

   At the same time, place the asparagus spears perpendicular to the grill grates and cook for 3‑4 minutes, turning once, until they are blistered and tender‑crisp.

7. 7

   Remove the fish and asparagus from the grill. Let the swordfish rest for 2 minutes, then slice each steak into thick strips.

8. 8

   Plate the grilled swordfish strips alongside the blistered asparagus, drizzle any remaining pan juices over the top, and serve immediately.