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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Swordfish with Tarragon and Lemon (lots of pics)

Options
NecessaryIndulg
NecessaryIndulg Posts: 1,298
edited September 2014 in Seafood
This is my new favorite way to eat swordfish and all you need are 5 ingredients: Swordfish, tarragon, lemons, garlic, and olive oil.

Grilled Swordfish
Grilled Swordfish 

Marinade: 
1/2 cup tarragon
2 cloves of garlic
1 lemon, juiced
1/4 cup olive oil

Put the tarragon, garlic, lemon juice, and olive oil into a food processor and blend well.  

  Grilled Swordfish 

Add the swordfish to the marinade and make sure the fish is evenly coated. Marinate in the refrigerator for 30-45 minutes. 

 *If you’re going to marinate it longer, leave out the lemon juice*.

Remove the swordfish from the marinade and season with salt and pepper.

  Grilled Swordfish 

 Cook direct at 400F.

  Grilled Swordfish 

Add the cut lemons to the cooker, cut side down. If you don't have two-tiers, just put them to the side.

  Grilled Swordfish 

Cook the swordfish for 4 minutes on the first side with the lid closed. 

Flip.

  Grilled Swordfish

Close the lid and vents and dwell for 4-5 minutes.

Grilled Swordfish 

Serve the swordfish with the grilled lemons so you can squeeze some of that intense, sweet, smoky flavor right on to the steaks.

  Grilled Swordfish 

Click HERE for more information and photos.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences.  You can also find me on Facebook, Instagram, and Twitter.
· Share on FacebookShare on Twitter

Comments

  • tulocay
    tulocay Posts: 1,737
    Options
    Looks fantastic as always.
    LBGE, Marietta, GA
    · Share on FacebookShare on Twitter
  • jcaspary
    jcaspary Posts: 1,479
    Options
    Amazing cook!!!! What parts make up the marinade? I've always wanted to cook swordfish just haven't made the jump yet.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
    · Share on FacebookShare on Twitter
  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Options
    jcaspary!  Thanks for the heads-up that the marinade ingredients weren't posted here.
    I updated the post and listed them here as well.   Thanks!

    Marinade: 
    1/2 cup tarragon
    2 cloves of garlic
    1 lemon, juiced
    1/4 cup olive oil

    Put the tarragon, garlic, lemon juice, and olive oil into a food processor and blend well.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,832
    Options
    That looks so good. I have everything required here except the swordfish. That can be corrected in the near future.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,482
    Options
    @NecessaryIndulg‌, looks good, it's been awhile since I have had swordfish. Do you like the Ceramic Grill Works grill set up? I'm trying to decide between it and the AR. I have an XL. I have BGE's raised grid right now and it is ok, but it's not holding up as well as I hoped.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • KennyLee
    KennyLee Posts: 806
    Options

    Wow....that looks fantastic!!  I've been wanting to branch out and do some different seafood cooks and definitely will try this one.  Never had swordfish.....what is the flavor and texture similar to, if anything? 

    I have that same CGW swing grate too and love it. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

    · Share on FacebookShare on Twitter
  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Options
    @Ladeback69 -- I love it!

    @KennyLee -- swordfish is a dense, white, mild, flaky fish.   Unless you overcook it, and then it's dry, tough and tasteless. :)
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
    · Share on FacebookShare on Twitter
  • Wolfpack
    Wolfpack Posts: 3,551
    Options
    I love swordfish but I've never had tarragon with it- sounds great. Thanks for sharing.
    Greensboro, NC
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    Looks outstanding to say the very least. Thanks for sharing. Solid all the way around sister.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Zarcon
    Zarcon Posts: 540
    Options
    Looks absolutely delicious =D>
    · Share on FacebookShare on Twitter
  • CPARKTX
    CPARKTX Posts: 2,095
    Options
    Beautiful
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    @NecessaryIndulg‌
    What internal temp do you recommend for sword fish?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Options
    SGH said:
    @NecessaryIndulg‌ What internal temp do you recommend for sword fish?
    Hi, @SGH! 
    Honestly, I've never checked, so I'm not sure...

    I did a quick Google search and found this:
    According to the Food Safety and Inspection Service, you must cook fish to a minimum internal temperature of 145 degrees Fahrenheit to kill potentially harmful bacteria.

    With that said, this swordfish was caught, cut, and cooked on the same day — I would have eaten it raw. :)  If I had to guess, I'd say 125-130F for a fresh good quality steak.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    @NecessaryIndulg‌
    Thank you ma'am. I prefer my fish on the south side of rare myself.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • anzyegg
    anzyegg Posts: 1,104
    Options
    Wonderful looking swordfish.....great pics and instruction.
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 15,487
    Options
    Grilled lemons are the bomb, one of the happiest discoveries I've made.
     
    Looks like it's swordfish for lunch tomorrow, I don't care if it IS Sunday!  (bad "fresh fish" day, according to Bordain...)

    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


    · Share on FacebookShare on Twitter
  • GeorgeS
    GeorgeS Posts: 955
    Options
    Looks great!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,516
    Options
    And another reason I love this community.

    This was fantastic! First time to grill Swordfish on the Egg...so moist and the marinade was perfect!

    The grilled lemons were the sprinkles on the cupcake!

    Thanks!


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    Options
    Nice job as always Kristi. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter
  • TTC
    TTC Posts: 1,035
    Options
    Great job. Simple is always best
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
    · Share on FacebookShare on Twitter
  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Options
    dmchicago said:
    And another reason I love this community.

    This was fantastic! First time to grill Swordfish on the Egg...so moist and the marinade was perfect!

    The grilled lemons were the sprinkles on the cupcake!

    Thanks!


    @dmchicago: Looks wonderful! :) 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Options
    Gorgeous!!! =D> Impressive cook of simplicity. Liking it a lot. Nicely done Kristi.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter

Categories