Last night's dinner: swordfish

JBUG99999 · October 2010

After a crash course search here, we decided to grill our swordfish direct and I copied LC's suggestion to give a liberal coating of mayo (light) and some seasoning. Two pieces with salt-free lemon pepper, one piece (mine!) with fresh ground pepper and a little of Emeril's Fish Rub, and one piece for my hubby with some cajun seasoning and a little Swamp Venom for good measure:

We got the BGE up to 375, gave the grate a good coat of Pam for grilling and let 'er rip! After 5 minutes, we flipped, then pulled them off after the second 5 (for a total of 10 min):

Very pleased with the results, although wish the swordfish was priced a little more reasonably....

Egghead-Sooner · October 2010

I'm not sure about sword fish, but I know sams club has alot of different fish and shell fish reasonably priced. Of course you have to buy larger quantities. I bought a 2 lb jar of jumbo lump crab meat for around 16 dollars a lb which is about half the cost of a normal fish monger or online seafood retail.

JBUG99999 · October 2010

Thanks, I'll check at Sam's to see what we have there!

Little Chef · October 2010

Julie: Nice job!! Just for future reference, it's a "Light coat" of mayonaise...

. Not a liberal coating of "light mayo"...lol. The mayo is just your security blanket that the fish won't stick. Works on pretty much ANY fish, but it is not needed for salmon, which already contains enough fat that it won't stick.
Glad the meal worked out for you, and it looks delicious!

JBUG99999 · October 2010

LOL You mean a LOT of low fat mayo isn't the same as a little of the high-tess stuff??? :woohoo:

JBUG99999 · October 2010

LOL You mean a LOT of low fat mayo isn't the same as a little of the high-tess stuff??? :woohoo:

Last night's dinner: swordfish

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