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Grilled SwordFish And Clams With BlackBean Sauce

Grilled SwordFish And Clams With Black Bean SauceChris Schlesinger and John WilloughbyServing: 4Build a multi-level fire in your grillLeaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill, so that they are three times as high on one side as on the other. When all the coals are ignited and the temperature has cooled down to medium-hot (you can
/ Source: TODAY

Grilled SwordFish And Clams With Black Bean SauceChris Schlesinger and John Willoughby

Serving: 4

Build a multi-level fire in your grill

Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill, so that they are three times as high on one side as on the other. When all the coals are ignited and the temperature has cooled down to medium-hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 3 to 4 seconds), you’re ready to cook.

In a shallow baking pan or disposable foil pan large enough to hold the clams in a single layer and sturdy enough to withstand the heat of a low fire, combine the sesame oil, ginger, garlic and black beans, and stir to mix. Place the pan over the side of the grill that has no fire.

Sprinkle the swordfish generously with salt and pepper; then put both the swordfish and clams on the hotter side of the grill. As the clams open, transfer them to the pan with sesame-black bean mixture; discard any that do not open. Grill the swordfish until it is just opaque all the way through, about 4 to 6 minutes per side. To check for doneness, poke the fish with your finger to check its firmness level; if you’re unsure, nick, peak and cheat: Cut into one of the filets at its thickest point and peek to be sure it is opaque all the way through. When the fish is done, transfer it to a large, rimmed platter and cover loosely with foil to keep warm.

When the clams have all been transferred to the pan, add the sherry, wine, soy, Tabasco and scallions; stir a few times to combine, and place the pan over the hotter side of the grill for a moment to heat the sauce.

Fermented black beans, which give this sauce its distinctive flavor, are black soy beans that have been carefully fermented, then dried and often salted. Their deep, winey flavor is a classic Chinese accompaniment to seafood. If you can’t find the beans themselves, the jarred paste made from is a fine substitute.

Serve this dish with steamed rice and grilled asparagus or Aromatic Slaw with Southeast Asian Flavors.

9124296604816209634082398046049260581sesame oil3tablespoon3 tablespoons sesame oilginger3tablespoon3 tablespoons peeled and minced fresh gingergarlic2tablespoon2 tablespoons minced garlicblack beans 2tablespoon2 tablespoons minced fermented black beans (or substitute black bean paste)swordfish filets40ounce4 swordfish filets, 1-inch thick, 8 to 10 ounces eachKosher salt and pepper Kosher salt and freshly cracked pepper to tasteclams1.5pound2 dozen (about 1 1/2 pounds) clamsdry sherry2tablespoon2 tablespoons dry sherrywhite wine0.3333333333333333cup1/3 cup white winesoy sauce3tablespoon3 tablespoons soy saucetabasco sauce5dash5 dashes of Tabasco sauce, or to tastescallions0.5cup1/2 cup thinly sliced scallions, both green and white parts