A few people have asked me for this, so I’m sharing. Enjoy!
There are two parts to this: the marinade and the garnish.
1. 1 Cucumber, peeled and finely diced
2. 2-3 diced bulbs of green onion
3. 1 diced green chilly (I use serrano)
4. 2 tsp freshly ground ginger
5. 2 Tsp fresh mint
6. 2 Tsp fresh dill
7. 2 Tsp fresh lemongrass
8. 3/4 cup white dry wine (I use Pinot Grigio)
9. 1/4 cup grapeseed oil
10. 1/2 cup lemon juice
11. Freshly ground pepper to taste
12. Salt to taste
Mix 8,9,10 together strongly. This is the base of the garnish. Add in 11 and 12.
At this point, you should add in everything else and mix thoroughly. You want to let the flavours steep in and mix with each other.
Let sit for at least an hour – I suggest that you make this an hour before you intend to plate your grilled swordfish.
1. 3/4 cup Pimm’s No. 2
2. Salt and pepper to taste
3. 1/2 cup white dry wine
4. 1/2 cup grapeseed oil
5. 2 tsp fresh mint
6. 2 tsp fresh dill
7. 2 tsp fresh lemongrass
Mix all ingredients together, and add swordfish to the bowl. Let it sit for at least three hours, turning every half hour.
This gives you enough for six to eight generously sized steaks, eight to ten ounces each. Grill the steaks and brush with marinade, say, twelve minutes each side.
When plating, pour a generous portion of the garnish on top.