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Cooking time/method for 1" thick swordfish?

Chris
Chris Posts: 117
edited November -0001 in EggHead Forum
Anyone have a good way to cook 1" thick swordfish? I have a marinade already...just want to know the best way to cook it. Thanks!
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Comments

  • Salguod
    Salguod Posts: 130
    I would use direct heat, rather hot, say 450 or so. Sear both sides but try not to overcook it. There is no science to knowing when it is done, it is an art. :whistle: With swordfish, you should be able to insert a knife in one of the seams and twist it open to look. When it is no longer translucent, it is done. If you must err, do it on the rare side. Overcooked swordfish is terrible. :sick:
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  • Richard Fl
    Richard Fl Posts: 8,297
    Many years ago the Canadian fishing industry did a study and one of the conclusions was cook fish at 350F 10 minutes for every inch of thickness. Works for me.
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  • Chris
    Chris Posts: 117
    Sounds simple enough. I will give it a go with 10 min a see how it turns out. Sounds like I should check it regularly though. Thanks.
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