Grilled Swordfish with San on Tou Marinade

When I was a kid, swordfish was something you had at the Danzer's restaurant in Syracuse, NY - the fanciest place we ever got to - and the swordfish was invariably cooked in some sort of lemon and white wine sauce. So I've got this association with swordfish and a lemon taste and have avoided it because of that. But my fish guide (yeah, thanks, Lane!) pointed me at this very nice, uniform and fresh swordfish steak and I said OK, why not, because he's been a good fish guide in the past. So.

Grilled Swordfish with San on Tou Marinade
(Serves 2)
1 1lb swordfish steak

2T San on Tou (or use light brown sugar or maple sugar (not syrup!))
6T Ponzu (Japanese citrus soy sauce)
1t minced fresh ginger
1 lg clove garlic, minced
1 md shallot, minced

Combine all the non-swordfish ingredients and let stand at least an hour for the flavors to blend.

Marinate the fish in the sauce for 10 minutes on each side. In the meantime, preheat a grill (I used Mechazawa-san, the large Egg).

Put the fish on the grill and put a little less than half of the sauce on the up-facing side. Grill to taste (I grilled 7 minutes on one side, then flipped it and closed off Mechazawa-san and let it sit 10 or so minutes more). When you flip the fish, put a little less than the remaining sauce on the other up-facing side.

Plate the fish and pour the remaining sauce over (see first post picture).

Eating notes: This convinced me that swordfish is not a one-trick pony. It had a distinctive flavor and texture, and balanced the sauce very nicely.