This sauce is special. It’s easy, it’s bright and it will add flavor and vibrancy to any protein you pair it with. That’s why the sauce is the basis of this recipe – what you choose to do with it is really up to you!
SHOPPING LIST: 1 bunch of scallions, ginger knob, chopped garlic, jalapeno (optional), lime, olive oil, sesame oil, salt, pepper, ginger powder
Chop your scallions very thinly about 3/4 of the way – trim the hairy ends and reserve the remaining scallion ends to throw on the grill (THIS IS SERIOUSLY ONE OF THE BEST PARTS!!! Last time we went to Tulum we pulled over for street side tacos en route to the Villa and picked up 3 plates of grilled green onions to go with our al pastor). Add to the chopped scallions 2 tB. of minced ginger, 1 tB. chopped garlic, 1/4 cup olive oil, 1 tB. sesame oil and the juice of one lime. Season with salt and pepper to taste.
I used half of the ginger scallion sauce to marinade my swordfish. I first seasoned the two swordfish steaks with salt, pepper and ginger powder and then tossed them in the bowl with the marinade and the extra scallions ends! Adding the ginger powder to the swordfish seasoning subtly amplified the ginger flavor. Then I grilled the swordfish (and the scallions) about 4 minutes on each side, and topped the swordfish with loads of extra sauce. DISCLAIMER: After I used the ginger scallion sauce as a marinade, I added 1/2 of a chopped, fresh jalapeño to add some spice for the next step. Shocker – I know.
I served the grilled swordfish directly on a cutting board and garnished the dish with the gorgeous charred scallion ends. Honestly, if there is one thing I would have done differently, it would have been to buy MORE scallions just so I could have had even more grilled more green onions since they were truly a treat. Otherwise, feeling free to double or even triple this recipe since it will stay good in your refrigerator and will become an instant favorite!
The Kitchen Koach 