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Sesame Ginger Swordfish




Source of Recipe


MOM
2 teaspoons anise seeds, crushed
2 teaspoons ground ginger
2 teaspoons white pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon olive oil
4 (6-ounce) swordfish steaks (about 1 inch thick)
4 cups trimmed watercress or spinach (about 2 bunches)
1/2 cup thinly sliced red onion
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon dark sesame oil
2 teaspoons water
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
4 teaspoons sesame seeds, toasted


Combine first 5 ingredients in a small bowl; set aside.

Brush olive oil evenly over steaks. Rub anise seed mixture over both sides of steaks. Prepare grill. Place steaks on grill rack; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Set aside.

Combine the watercress and onion in a large bowl. Combine the vinegar and next 6 ingredients (vinegar through black pepper) in a jar. Cover tightly, and shake vigorously. Pour over the watercress mixture, and toss gently. Arrange watercress mixture on a platter, and top with steaks. Sprinkle the steaks with toasted sesame seeds.