Grilled Hoisin and Ginger Swordfish
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon dry sherry
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/4 teaspoon dried hot red pepper flakes
1 1/2 pounds swordfish steaks, cut 3/4″ cubes
2 bunches slender green onions, trimmed to leave 2 — greens
For main course, cut fish chunks into slightly larger pieces or leave steaks intact before marinating and cooking. Tuna steaks make an excellent alternative to swordfish.
In shallow dish just large enough to hold the swordfish and scallions, combine the hoisin, soy, vinegar, sherry, garlic, ginger and pepper flakes. Add the swordfish, stirring to coat well. Let stand 30 minutes.
Add the scallions, stirring to coat, and let stand an additional 15 minutes. Prepare a medium hot bbq fire. Oil grill rack.
If using bamboo skewers, soak them in cold water to cover at least 30 minutes. Thread swordfish and scallions onto metal or soaked bamboo skewers, placing scallions at end of skewers.
Grill, turning once or twice, about 6 minutes, until the fish is just cooked through and the scallions are lightly charred and softened.
8-10 appetizer servings.