Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Swordfish tips

UKBradCUKBradC Posts: 46
edited 12:51PM in EggHead Forum
Anyone have tips for grilling swordfish steaks that are around an inch thick?



  • Richard FlRichard Fl Posts: 8,239
    Years ago the Canadian Fishing Industry said that a 1" thick piece of fish needed 10 minutes at 350F The Florida Fishing industry currently says 1 inch at 375F ten minutes.

    Different sites have different temps.
  • BobSBobS Posts: 2,485
    I like it with EVOO, S&P and a little tarragon on it.

    Cook direct, on a raised grate at 350 - 400. Pull at 120-140 depending on the doneness you like.
Sign In or Register to comment.
Click here for Forum Use Guidelines.