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How to...sword fish?

Austin EggerAustin Egger Posts: 256
edited 4:11PM in EggHead Forum
Anyone have a good, simple recipe for sword fish as well as the best temp/way to cook it? I'm use to cooking salmon but sword fish is more steak like, so I'm pondering what would be the best route as far as temp. I will probably go raised direct unless I hear otherwise. Thanks :)

Comments

  • Boilermaker BenBoilermaker Ben Posts: 1,956
    "otherwise"

    Non-raised grid. High heat. And if you've got it, CI grid. When it comes to fish, heat is your friend.

    Here's a Raichlen recipe for swordfish skewers.

    http://www.primalgrill.org/htdocs/kebabs.html
  • Austin EggerAustin Egger Posts: 256
    Thanks Ben. By high heat, do you mean sear around 600+?
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    That sounds about right. If you've got a really thick steak, and you're worried about burning the outside before the inside is up to temp, you can always throw in your raised grid after you've gotten a good sear on the fish.

    The high heat (and CI grid, if you've got it) will help keep the fish from sticking. A super-hot grid will sear the part of the fish that's in contact with the grid quickly and completely, and the fish should release well, without sticking. Your grid should also be very clean, and oiling it first doesn't hurt.

    On Fathers' Day weekend, we were at the in-laws, and I was asked to do the grilling, on the FIL's gasser. I asked him to set the grill on high while I prepped the salmon. While I was in the kitchen, he saw that the temp in his grill had gotten up to 700, and turned the temp down on me. When it came time to put the salmon on the grill, the grate wasn't hot enough, and the salmon stuck. Sigh... :ermm:
  • Austin EggerAustin Egger Posts: 256
    LOL. Thanks again for the input. I will give it a try tonight. B)
  • Capt FrankCapt Frank Posts: 2,578
    Ben has it right B) I do sword and tuna steaks just that way. On Sword I like just a little butter and lemon, a good steak [beef] seasonsing works well for tuna, salt, pepper,garlic. :woohoo: Good stuff :P

    Capt Frank
    Homosassa, FL
  • civil eggineercivil eggineer Posts: 1,547
    I cooked some swordfish a couple of weeks ago in a skillet :unsure: . Not sure if I overcooked it or not but it was like eating shoe leather :angry: . I'll stick with salmon...
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