Pan Seared Sesame Swordfish with Blistered Snap Peas and Chili Crisp
Ingredients
- 2 lb. swordfish steaks (1 in. thick), skin removed
- ¼ cups vegetable oil, divided
- 1 tbsp. kosher salt, divided
- 1 cup white sesame seeds
- 12 oz. snap peas, trimmed (3½ cups)
- 2 tbsp. finely chopped fresh ginger
- 2 large garlic cloves, finely chopped
- 1 tbsp. dark brown sugar or sweet soy sauce (kecap manis)
- 1 tbsp. soy sauce
- 2 tsp. finely grated lime zest
- 2 tsp. toasted sesame oil
- 2 tbsp. fresh lime juice
- Chili crisp, cilantro leaves, and lime wedges, for serving
Instructions
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