Restaurants›Hank's Seafood Restaurant›Grilled Swordfish Recipe

Grilled Swordfish Recipe

Inspired by Hank's Seafood Restaurant
Time1h
Serves4

Red rice, fried okra, andouille creole mustard sauce

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Red Rice

Rinse the red rice under cold water until the water runs clear. In a medium pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2

Fry the Okra

Slice the okra into 1/2 inch pieces. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the okra and cook until crispy and golden brown, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.

3

Make the Andouille Creole Mustard Sauce

In the same skillet, add the remaining olive oil and diced andouille sausage. Cook until browned, about 5 minutes. Add minced garlic and paprika, cooking for another minute. Stir in the creole mustard and lemon juice, mixing until well combined. Remove from heat.

4

Grill the Swordfish

Preheat the grill to medium-high heat. Season the swordfish steaks with olive oil, salt, and black pepper. Grill the steaks for about 4-5 minutes per side or until cooked through and grill marks are visible. Remove from the grill.

5

Serve

On each plate, serve a portion of red rice, top with the grilled swordfish, and drizzle with the andouille creole mustard sauce. Garnish with fried okra on the side.