BBQ sauce and fish did not sound great to me. For once, I was wrong.
You know the drill by now. Trying to lose weight for the nuptials. Working my way through Bobby Flay Fit. This was good food. Yadda yadda.
The original dish was a salmon steak, but I’ve never been a big salmon eater. It also called for some kind of chili paste I’d never heard of, so I went with good old reliable sriracha.
I also topped the dish off with a simple cole slaw with some Asian flavors. Nothing to break the bank here, just a bag of dry mix and a miso-ginger vinaigrette right from the store – because sometimes you don’t need to make every single thing from scratch.
Recipe adapted from Bobby Flay
2 tablespoons canola oil, plus more for brushing on salmon
2 shallots, sliced
2 cloves garlic, chopped
1/4 cup hoisin sauce
1/4 cup ketchup
2 tablespoons honey
1 tablespoon sriracha
2 tablespoons sesame seeds, toasted
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon rice vinegar
Salt and freshly ground black pepper
4 (8-ounce) swordfish steaks
Cilantro leaves, for garnish
Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.