Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Swordfish times and temp.....asap...thanks

Options
Midnight Smoker
Midnight Smoker Posts: 273
edited November -1 in EggHead Forum
Just got two sworfish steaks...fairly thin. I HATE dry swordfish....what are the best times and temps for these guys. Thanks, Paul
· Share on FacebookShare on Twitter

Comments

  • sprinter
    sprinter Posts: 1,188
    Options
    Midnight Smoker,[p]Its a dense fish but doesnt take much. I cook mine at about 350 until it flakes easy, turn it once. As you say, dont overcook it. It wont take much time at all but it will cook a bit slower than normal fish, say bass or catfish of the same thickness, just because its more dense. Good luck.[p]Troy
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Options
    sprinter, I cook mahi and swordfish like I do steaks, I like the blackened so i apply seasoning, get humpty up to over 500, put them on for 2-3 min. per side, then shut down for a coupla minutes. works every time for me.

    · Share on FacebookShare on Twitter

Categories