Jul 14 2026
Restaurants›Black Pearl›Swordfish (gf) Recipe

Swordfish (gf) Recipe

Inspired by Black Pearl
Time30m
Serves2

Blacked grilled swordfish topped with chili crunch, served on a bed of Korean dirty rice with scallion, ginger, peas and carrots, egg yolk puree, sriracha, and kimchi.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Korean Dirty Rice

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced ginger, scallions, diced carrots, and peas. Sauté for about 3-4 minutes until vegetables are tender. Stir in the cooked rice and season with salt and pepper. Cook for another 2-3 minutes, mixing well. Set aside.

  2. 2

    Prepare the Swordfish

    Preheat a grill or grill pan over medium-high heat. Brush swordfish steaks with the remaining olive oil and season with salt and black pepper. Grill the swordfish for about 4-5 minutes on each side or until cooked through and nicely charred.

  3. 3

    Make the Egg Yolk Purée

    In a bowl, whisk the egg yolks until smooth. If desired, add a pinch of salt and mix well to create a rich purée.

  4. 4

    Assemble the Dish

    On a plate, create a bed of the Korean dirty rice. Place the grilled swordfish on top. Drizzle with chili crunch and a dollop of egg yolk purée. Add a side of kimchi and a drizzle of sriracha for extra flavor.

More from Black Pearl