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Swordfish on the Egg-need guidance

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Unknown
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edited November -1 in EggHead Forum
Anybody ever cooked a piece of swordfish on the Egg? Also, have scallops??? Any help appreciated.
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  • KevinH
    KevinH Posts: 165
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    Bryaninatlanta,[p]Swordfish, I don't know for sure. But scallops I can vouch for.[p]I cook large sea scallops direct on the lower grid at 450 degrees dome temperature for 3 minutes/side. No smoking chips. To prep them, I thread the scallops on two parallel skewers (so they don't rotate when flipping); brush with melted butter, lime juice, & minced garlic; finally, sprinkle lightly with a dry BBQ rub (or just salt & black pepper). Lemon juice works fine, too, but I prefer lime. On a diet? Substitute olive oil for the butter.[p]Turns out great! I use a pair of tongs on one end of the skewers and a spatula with slots on the other end to flip them.[p]Getting back to the swordfish, I do cook lots of fish, just not swordfish. If I were to cook swordfish steaks, I would do it exactly the same way (sans skewers). The only variable is the cooking time. Perhaps 4 min/side for 1" thick steaks and 7 min/side for 2" steaks. You can always test for doneness by look/feel.
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  • Unknown
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    KevinH,
    That's excactly the advice I was looking for. What a wealth of knowledge. Thanks. Truly.
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