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Grilled Fish with Szechuan Peanut Sauce




Source of Recipe


Internet


List of Ingredients




1 1/2 tsp olive oil
2 Tbsp chopped green onion
1 1/2 tsp grated orange peel
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp finely chopped Szechuan peppercorns*
1/4 cup soy sauce
1/4 cup creamy peanut butter (do not use the old fashioned style or freshly ground)
1/2 cup or more canned unsweetened coconut milk*
Vegetable oil for deep frying
5 egg roll wrappers, cut into 1/4 inch thick strips
1/2 tsp sesame oil
4 8 ounce swordfish steaks
*Available at Asian markets and some specialty food stores


Recipe



Heat 1 1/2 tsp vegetable oil in heavy medium skillet over medium heat. Add green onion, orange peel, garlic, ginger and peppercorns and saute 2 minutes. Add soy sauce and boil 1 minute. Remove from heat and whisk in peanut butter, then 1/2 cup coconut milk. Pour oil into heavy large saucepan to depth of 1 inch and heat to 375 degrees. Add egg roll wrapper strips in batches and fry until golden brown, about 30 seconds. Using a slotted spoon, transfer to paper towels and drain. Prepare barbecue or preheat broiler. Lightly rub sesame oil over fish. Grill or broil fish until cooked through, about 3 minutes per side. Spoon sauce onto plate. Top with fish. Garnish with egg roll wrappers.