For many people, the seductiveness of Thai cooking lies in the careful balancing of basic flavors — sweet, sour, savory, and spicy. This recipe demonstrates these principles without getting into a laundry list of ingredients. The simple dipping sauce in this recipe would go equally well with grilled chicken, steak, or shrimp.
- One 3/4-pound 1-inch-thick swordfish steak
- 1 Tablespoon grapeseed oil
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons honey
- 1/4 Cup cilantro, chopped
- 1 red jalapeño, seeded and chopped finely
- 1 Tablespoon fish sauce
- Juice of 1/2 lime
- Juice of 1/2 lemon
Preheat a gas grill or cast-iron grill pan over medium-high heat.
Meanwhile, combine the honey, cilantro, jalapeño, fish sauce, and citrus juices in a bowl and whisk to combine.
Coat the steak with the oil and season with salt and pepper, to taste. Grill until grill marks appear, about 2 minutes, then turn 90 degrees and cook for 2 more minutes. Flip the steak and repeat.
Serve the steak with the dipping sauce on the side, or if you like, drizzled lightly over the top.