Swordfish Steaks

Flashback Bob

This is really cool! I have my car in at the dealer to get the state inspection sticker, and they have these booths with computers that you can surf the web while waiting.[p]So I picked up some swordfish steaks today and I'm wondering how to cook em.[p]Can I sear them like tuna steaks?
Should I do sort of a trex with a sear/dwell/roast?
Should I just be cooking at one temp. until done?[p]I'm not getting fancy, just a basic fish grillin'[p]Thanks!

EGGOMANIAC

Flashback Bob,[p]I usually do em 1 temp (325) till done -K.I.S.S. with butter, lemon and a little herbs.

Flashback Bob

Eggomaniac,
KISS is exactly what I'm looking for!![p]How long should I allow? flip every 5 minutes? [p]Thanks!

EGGOMANIAC

Flashback Bob,[p]That's about right - but depends on the thickness and how done ya want em. I have used some wimpy ones (1 inch) which I flipped once then after a few minutes on the second side, tossed em on some foil(still on grill) and added butter on top to melt. [p]If you have 2 thick steaks (2 inch) you may want to kabob one of em and experiment (pineapple, onion, bell pepper) at the same temp.

Peter Creasey

Flashback Bob,[p]I did my sword fish steaks at 600+ like steaks. Here's the link to a report on them...http://www.eggheadforum.com/wwwboard/messages/410334.shtml[p]. . . Pete