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swordfish/blue marlin

I have a few steaks of each. Can these be cooked like tuna? raw in the middle, or are they better cooked through?

Comments

  • FaceDance
    FaceDance Posts: 293
    edited September 2016
    Swordfish... Not in my opinion.  Needs to be cooked.  Every swordfish i've caught here in South Florida have had worms.  Marlin, not so sure.  I've only had marlin in smoked fish dip... which would leave me to believe it's not a desirable fish... like kingfish or other oily fish.
    South Florida - Large BGE (DOB:  12/07/2013)
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @FaceDance Similar findings from friends that have caught here in off the coast of NEFL. More of sport fish really like  Sorta like catching a monster Black Drum or Goliath Grouper...worm city. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Wolfpack
    Wolfpack Posts: 3,552
    I prefer swordfish cooked through- eats like a steak and give blackening spice a try.  I would top with a mango salsa. 

    For the marlin- smoke it and you will love it.
    Greensboro, NC
  • Sea2Ski
    Sea2Ski Posts: 4,131
    Wolfpack said:
    I prefer swordfish cooked through- eats like a steak and give blackening spice a try.  I would top with a mango salsa. 

    For the marlin- smoke it and you will love it.
    This. Cook it through, but do not overcook.  Fresh sword is fantastic. The good thing is you can cook it over a med hot fire and get a crust. Not thick, but you can get one.   

    Post pics when you do it. 

    Please.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • bgebrent
    bgebrent Posts: 19,636
    Both are best cooked to medium, both for taste and texture.
    Sandy Springs & Dawsonville Ga