Swordfish (pictures)

NecessaryIndulg

We'll be adding swordfish steaks to our list of easy weeknight dinners.



I thought I hated it because the one time I ate it in a restaurant, it was A W F U L.

Luckily, my local fish store talked me into grilling a few up.



I marinaded them in olive oil, balsamic vinegar, and minced garlic.



And cooked direct at about 500F for 4-5 minutes on each side.



I really liked them!  I'd like to try a few different marinades and maybe a dry rub? How do y'all cook them?

More info & pictures HERE.

nolaegghead

I love swordfish, good choice!  It doesn't need much - grill it like a steak and don't hide the incredible flavor of the fish.

SmokeyPitt

Looks great Kristi.  Beautiful pics as always. 

I have done this recipe several times and it is really good:

http://www.cooking.com/recipes-and-more/recipes/grilled-swordfish-with-island-salsa-recipe-2752.aspx#axzz2XM5QRwdd

It has been a few years since I made it- pre-egg days. 

WalrusBBQ

Those look DELICIOUS

Also, fantastic shots. Thanks

NecessaryIndulg

Thanks, @SmokeyPitt, I love the Island Salsa idea!

wbradking

I like to marinade in soy sauce, lime juice, garlic and ginger.  Haven't had swordfish in a while, I need to grill some up soon!

lilwooty

Love swordfish, but I can't stand it if it is over cooked. The trick for me is never cook it past medium. I grill it very simply with just salt and pepper and serve it up with a nice mango salsa. Good stuff.

Z_Eggineer

What internal temp to pull it?

Botch

My favorite fish topping (goes great with swordfish too):  1/2 cup mayonnaise, 1 finely minced chipotle pepper, and about a tablespoon of honey; mix.  The honey and/or the mayo deaden the pepper, its not hot at all but very savory, great with any non-oily fish (ie avoid trout, catfish, mackeral et al).  

Wolfpack

For me just s/p and lemon after taking it off the grill. I love swordfish. Looks great

td66snrf

Blackened

BYS1981

what's that grate called again?

Little Steven

I love swordfish when I am near the ocean. Here not so much. Great looking cook!

NecessaryIndulg

BYS1981 said:

what's that grate called again?

@BYS1981:  It is the 2 Tier Adjustable Swing Rack from Ceramic Grill Works -- http://ceramicgrillworks.com/products-page/product-category/large-2-tier-adjustable-swing-rack-system/

TonyA

I didn't see what's in the island salsa so this might fall in that category. I agree with Nola on letting the flavors come out. I'd try a lighter acid .. I like lime and cilantro .. you could add diced mango or pineapple with red onion and red pepper.

Big Ragu

Nice looking cook.....  right up my alley.  simple-fresh

never seen that grate.  Like the wider surface.  Where did you find?

NecessaryIndulg

Big Ragu!   You can find the grate at Ceramic Grill Works -- http://ceramicgrillworks.com/products-page/product-category/large-2-tier-adjustable-swing-rack-system/

TexanOfTheNorth

lilwooty said:

Love swordfish, but I can't stand it if it is over cooked. The trick for me is never cook it past medium. I grill it very simply with just salt and pepper and serve it up with a nice mango salsa. Good stuff.

Agree. It can dry out in a hurry if you're not careful.

@NecessaryIndulg, do you feel like the marinade help retain the moisture in the fish?

trup0241

I love swordfish on the BGE.  I recently made paste I put on the swordfish for about 30 minutes prior to cooking.  Several handfuls of cilantro (probably 2 cups worth), about 1/4 cup cocunut oil, and several cloves of garlic.  I threw that into a food processor to make a paste and applied it liberally over the swordfish.  Near the end of the cook, I added a little more to the top at the end.  It turned out delicious.

NecessaryIndulg

TexanOfTheNorth said:

lilwooty said:

Love swordfish, but I can't stand it if it is over cooked. The trick for me is never cook it past medium. I grill it very simply with just salt and pepper and serve it up with a nice mango salsa. Good stuff.

Agree. It can dry out in a hurry if you're not careful.

@NecessaryIndulg, do you feel like the marinade help retain the moisture in the fish?

Hard to tell, @TexanOfTheNorth.  I haven't made it enough to know, but I think the trick is to not overcook it.   Also, this fish was fresh and never frozen -- I think that has a lot to do with it, too.

Thank you, @trup0241, that sounds like it's right up my alley!

Bayarad

Loved the look of that so much we're trying it tonight with some grilled zucchini and broccoli slaw! It's in the marinade now, and thanks for the inspiration Kristi!

Powderhound

Looks fantastic!  

Powderhound

Looks fantastic!  

NecessaryIndulg

Bayarad said:

Loved the look of that so much we're trying it tonight with some grilled zucchini and broccoli slaw! It's in the marinade now, and thanks for the inspiration Kristi!

@Bayarad -- Can't wait to hear about it!

Bayarad

Turned out great sorry not many pics! Marinated as you suggested Kristi for about an hour in a freezer bag just salt pepper a half cup of evoo a quarter cup traditional Modelo Balsamic vinegar and four minced cloves of garlic! Zucchini was halved lengthwise, rubbed with evoo, and seasoned with salt, pepper and a little bit of Dizzy Pig Tsunami Spin, brought grill to about 450 since I was grilling at the top of the fire ring,and went four minutes a side with alder chips and cooked direct. Broccoli slaw was store bought, and tarter sauce was Hoffman House mixed with a tablespoon of Emerils kick it up red pepper sauce! Delicious! One plated pick, and thanks again Kristi!

ChrisgrillsSTLMO

Greetings-

Used your recipe this evening, turned out great, thanks for sharing. The simplicity of the spicing was really nice. I ended up at about 475-520 degrees since I am still working on keeping a constant temperature but it was cooked through. Thanks again and have a great week!

NecessaryIndulg

Glad you enjoyed it, @ChrisgrillsSTLMO!  Thank you for letting me know!