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Grilled swordfish recipe

This comes from the New York Times website and is now my go to swordfish recipe. Recipe first, then pictures

4 swordfish steaks 6 oz each, hopefully good thickness
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red wine vinegar
4 sprigs of rosemary leaves chopped or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander (if you have that easily found in your house, good on ya)
1 teaspoon ground cumin (I omit, SWMBO does not like that spice at all)
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes (I use more as a substitute for the hated cumin)

Sprinkle fish with S/P & place them in flat bottomed pan. Put marinade ingredient into mixer of choice and combine. Pour marinade over fish and cover pan with plastic wrap & let stand for 10 -20 min. I put it in the fridge just cause, you know, its fish.

Set the Egg for raised direct, I usually do 470-500° & cook until 150ish internal. I also place another sprig of rosemary on top of the fish while cooking to get the oils into the fish. Plate and enjoy!





Stay safe and have a great Thanksgiving socially distanced with masks!

Cheers,

Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn

Comments

  • FoghornFoghorn Posts: 8,212
    That looks and sounds awesome.  I may have to do that.  Thanks for posting.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • BotchBotch Posts: 10,582
    Bookmarked!  
     
    Interesting that your wife hates cumin; I like it, but only in much smaller amounts than most recipes call for, and I'm the same way with cilantro.  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • TideEggHeadTideEggHead Posts: 1,001
    Love a good swordfish steak! Yours looks great!
    LBGE
    SC AL
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