Swordfish with Tarragon and Lemon (lots of pics)

NecessaryIndulg

This is my new favorite way to eat swordfish and all you need are 5 ingredients: Swordfish, tarragon, lemons, garlic, and olive oil.

 

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.  

   

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.

   

 Cook direct at 400F.

   

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

   

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

Flip.

 

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

 

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

   

Click HERE for more information and photos.

tulocay

Looks fantastic as always.

jcaspary

Amazing cook!!!! What parts make up the marinade? I've always wanted to cook swordfish just haven't made the jump yet.

NecessaryIndulg

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.  

DMW

That looks so good. I have everything required here except the swordfish. That can be corrected in the near future.

Ladeback69

@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.

KennyLee

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. 

NecessaryIndulg

@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.

Wolfpack

I love swordfish but I've never had tarragon with it- sounds great. Thanks for sharing.

SGH

Looks outstanding to say the very least. Thanks for sharing. Solid all the way around sister.

Zarcon

Looks absolutely delicious =D>

CPARKTX

Beautiful

SGH

@NecessaryIndulg‌
What internal temp do you recommend for sword fish?

NecessaryIndulg

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.  

SGH

@NecessaryIndulg‌
Thank you ma'am. I prefer my fish on the south side of rare myself.

anzyegg

Wonderful looking swordfish.....great pics and instruction.

Botch

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...)

GeorgeS

Looks great!

dmchicago

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!

JRWhitee

Nice job as always Kristi. 

TTC

Great job. Simple is always best

NecessaryIndulg

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!  

NPHuskerFL

Gorgeous!!! =D> Impressive cook of simplicity. Liking it a lot. Nicely done Kristi.