Others might want their fish more well-done. Season with salt and pepper, and refrigerate. This allows you to sear the fish over high heat, and then move it, if necessary, to a cooler portion of the grill to finish cooking over indirect heat. It comes with a risk, too, which is that in order to do it, you need to lift and rotate the fish even earlier than if you just left it until it was time to flip. Instead, slide a thin metal tool, like the tines of a carving fork, or even the spatula blade itself, down between the grill grates and under the fish. It's easy to do, relying on only a few important steps: choosing the right piece of swordfish, preparing the grill correctly, and grilling the steaks just right. Any thinner, and it'll be more likely to bend and break when you try to flip it; it'll also be more likely to cook through before the fish has fully released from the grill (more on that below). With swordfish, you have only a few ways to determine if it's still good to eat. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Swordfish is slightly sweet, so you may want to select a tangy relish or salsa to pair it with. Even so, it's not a guarantee. This recipe … Prep Time 20 … Swordfish rarely arrives at your local fish market whole—it's just too big of a fish. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. This gets us to the last question: How do you know when your grilled swordfish steaks are done? You can't check the clearness of the eyes or the pinkness of the gills, or use any of the handful of other methods we recommend for judging freshness when you're planning to cook a whole fish. Instead, it should have a faint and distinctly clean fish aroma. It takes some experience to become good at it, and it's certainly not foolproof, but when you combine it with a thermometer, you'll tend to get better results than either method alone is likely to deliver. Baste with the lemon juice mixture several times and sprinkle the finished fish with the remaining paprika before serving. Make this spicy, tingly, salty, crunchy, addictive chili condiment your own. When all the charcoal is lit and covered with gray ash, pour out … Don't ruin pricey swordfish steaks by forgetting that. On this empirically driven cooking website, I'm encouraging you to imagine the heat penetrating into the fish, and use a sense of intuition to help guide you. In short, you push the probe all the way through the piece of meat, then slowly draw it back up until you find the inflection point where the temperature is lowest. If the fish isn't cooked through to your desired doneness at this point, allow it to finish cooking over the cooler area of the grill, flipping and rotating it every minute or two for even cooking. Because of this, I went very simple with the seasoning. Season the swordfish steaks with salt and pepper and place in a shallow dish. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. There's nothing wrong with trying to grill a large cross section of swordfish, but the bigger the slab of fish, the more likely it is to break when you flip and lift it. Method. Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill. Learn more on our Terms of Use page. Whether or not you need to do the finishing step over indirect heat will largely depend on the thickness of your fish. This is easy enough to avoid if you follow our grilling instructions below, but before any of that, you want to choose swordfish steaks that won't make things harder than necessary. Swordfish also has some darker muscle tissue that runs through it, which can turn a deeper brown with age; if there's a slight reddish tint, that can suggest freshness. No, absolutely not. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. After 5 minutes, flip the swordfish and air fry for another 5 minutes. We reserve the right to delete off-topic or inflammatory comments. Can I Eat Shrimp as Part of a Low-Fat Diet? Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Mix all the marinade ingredients together, and pour over the swordfish. That's why I also employ a totally unscientific method that I've developed over years of cooking, and one that I think everyone else should try to cultivate as well: psychic doneness readings. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Grill the fish over medium coals for about eight minutes on each side or until fish flakes easily with a fork or grill at about 350 F on a gas grill. Grilled Swordfish Steaks are incredibly flavorful and down-right delicious. Look for swordfish steaks that are light in color, ranging from cream to gently pink to ivory. Grilled swordfish steak should be nicely seared on the outside and perfectly juicy within. Have your fishmonger cut the steaks about 1/2-inch thick and then remove the bloodline from the center of the steak, giving you two pieces from each steak. And they do fail us. Firm swordfish steaks hold up well on the grill or broiler. All products linked here have been independently selected by our editors. Simple Grilled Swordfish is a great lean fish steak that is easy to make with ingredients you may already have on hand. Then gently lift from below, being careful not to force it if it's stuck on tight. Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. The thickness of the steak is most important. Rinse swordfish steaks well under cold water and pat dry with paper towels. Start by seasoning your swordfish steaks with salt and pepper, both sides. Light one chimney full of charcoal. Dip a brush into the marinade and spread about 2 tablespoons (30 ml) onto each swordfish steak… Kosher salt and fresh cracked pepper are all you need on this swordfish steak… Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce. The USDA says you should cook fish to 145°F (63°C) in the center to make sure you've killed any possible pathogens. The sauce is brushed over the fish as it cooks. The thickness of the steak is most important. It's best to buy a very large piece of swordfish and then cut it into smaller portions yourself, or you can ask your fishmonger to portion the fish for you. What you don't want is swordfish flesh that's turned a dull brown tint. Now turn the fish and repeat on the second side. A tuna steak may be the color of red meat, but to my mouth, swordfish is the fish that offers the most steak-like eating experience. Some comments may be held for manual review. This Sicilian style grilled swordfish recipe is a keeper! An incredibly easy way to prepare swordfish with tons of flavor! Simple in preparation, yet amazing in taste and texture. While swordfish is nutritious and delicious, it does have a high level of mercury. It's just one more bit of insurance against sticking. The high oil content will keep the steaks moist during cooking. Stir well. It's difficult to judge the freshness of swordfish by looks alone, but it doesn't hurt to consider appearances. Fish, being a more delicate protein than, say, beef, has a tendency to stick and fall apart on the grill. Move fish to cool part of grill and … Like all fish, swordfish at the market should never be stinky or smell unpleasantly fishy. To make the salsa, mix together the olives, tomatoes, basil, garlic, cayenne, oil, … Set remaining lemon juice mixture and paprika aside. Swordfish is one of the few fish that can be cut into steaks and this is the perfect weather for grilling it in the backyard. Swordfish is more robust than many flakier options, but it can still meet that fate. They should release on their own once they've browned well. In … The US FDA and EPA advise that women who may become pregnant, pregnant women, nursing mothers, and young children avoid eating fish high in mercury. That's well-done in the world of fish, and too hot for my tastes, but if you want to follow their guidelines, there you go. These are the crispiest, most flavorful roast potatoes you'll ever make. For me, perfectly cooked swordfish is somewhere in the zone of medium to medium-well, where there's still a portion of slightly translucent flesh in the center that's warmed through, but not chalky or dry. Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket. Get our Taste of the Sea Cookbook, FREE, when you sign up for our newsletter. The two main factors that will determine doneness are the thickness of your swordfish steaks and the heat of the grill, which, in turn, is determined by a dizzying number of variables, including the type and quantity of charcoal you're using, its distribution on the charcoal grate, how long it's been burning, the distance between the grill grate and the charcoal, and where exactly on the grill you've placed your fish. The overall size of the steak is the other consideration. Brush fish with the mixture then sprinkle with about half of the paprika. Serve it alongside a fresh vegetable, salad or rice for a well-balanced meal. It is, in short, impossible to give any meaningful time estimates for doneness, and you should be wary of any recipes that do. Prepare the grill (medium-high heat). Set aside while preparing the salsa. Post whatever you want, just keep it seriously about eats, seriously. Preheat a gas grill on high (be sure to oil the grates before using). There is no benefit to trying to brand the fish with a diamond pattern, aside from the fact that it kinda looks nice. I prefer to aim for an internal temperature closer to about 130°F (54°C) for swordfish. Even with all of the preparations we've made, the fish will still likely stick to the grill grate at first, so do your best to refrain from attempting to lift or move the steaks prematurely. Grill the swordfish 4 minutes on each side for medium to medium-rare. Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. In my experience, if you're cooking over direct heat, you can usually get a good sear on each side of a swordfish steak in about four or five minutes, give or take a couple minutes here or there. A better measure is smell. One of my favorite, fairly inexpensive seafood dishes is swordfish. I start by setting the swordfish steaks over the hotter section of the grill to get a good initial sear on the first side. This is a nice mild-flavored, firm-fleshed fish with a texture similar to Ahi tuna, or Mahi-Mahi although quite different in taste. More Grilling Recipes: Brown Sugar Bourbon Steak Tips Grilled Oysters with Barbecue Sauce Grilled Salmon with Crème Fraîche Grilled Zucchini Salad Its meaty texture is similar to a cut of beef so it makes you feel like you’re eating something hearty. A hot, clean, and oiled grill grate will be much less likely to severely stick to your fish than a gunky, cold one. You want a piece of swordfish that's about one to one and a half inches thick. Sprinkle both sides of each swordfish steak generously with that spice rub. This makes it harder to determine the freshness of what you're buying. Light a charcoal grill or preheat a gas or stovetop grill until very hot. On more occasions than I can count, I've overridden the numbers my instant-read thermometer was telling me based on nothing more than a carefully honed gut feeling, and saved the meal as a result. When buying swordfish steaks look for American swordfish … Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally. These steps will ensure you get it right every time. Whisk the oil, mint, lemon juice, basil, and garlic in a medium … So, do it or don't do it; it's up to you. Subscribe to our newsletter to get the latest recipes and tips! Chef David uses mesquite charcoal and pecan charcoal when he bbq’s. You'll end up with a difficult choice: attempt to remove the fish when it's properly cooked but risk breaking or tearing it, or leave it on longer to ensure it's easy to remove but risk overcooking it. Grilled Swordfish Steak. Alpha Grillers BBQ Grill Brush (Stainless Steel Bristles, 18 Inches), Review: The Best Inexpensive Digital Thermometers, How to Make Rich, Flavorful Caramel Without Melting Sugar, The Food Lab's Complete Guide to Sous Vide Shrimp. Recipe: Grilled Swordfish with Tomato and Sweet Pepper Salsa. Brush both sides of steak with olive oil then sprinkle one side of each steak with 1/2 teaspoon of Herbes de Provence and a pinch of salt. To that end, another thing I like to do is lightly rub the dried steaks with a neutral oil, like canola or vegetable oil. They are similar cutting into a nice juicy beef steak! There's an additional consideration when you're choosing swordfish for grilling: size. As you can see in the photos here, I've put a crosshatch pattern on the swordfish steak by rotating it roughly 45 degrees partway through searing on each side. If the swordfish is to be cooked on a grill (or grill pan), … Swordfish tends to be a bit pricier than your more common fish, like salmon or trout. Grilling it is one of the best ways to bring those meaty qualities to the fore. Brush 4 swordfish steaks with the marinade. Some HTML is OK: link, strong, em. Place steaks on hot grill and cook for about 5 minutes - until edges of steak are cooked halfway up. Setting up your grill for swordfish steaks follows the same basic best practices for grilling anything else. That's all you need for the exterior—a good sear. Set aside until ready to serve. You are the last safeguard against poorly cooked food. That's right. If you see something not so nice, please, report an inappropriate comment. That should help you hit close to the true temperature center. For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon If the fish has adhered to the grill grate at all, the best way to release it isn't to try to jam a metal spatula underneath. Not because my thermometer was broken or inaccurate, but because I knew that it had limitations of its own, especially on thinner cuts like this. Buttery, juicy, and meaty, swordfish has a substantialness that few other creatures of the ocean can match. You want a piece of swordfish that's about one to one and a half inches thick. 1/2 cup vegetable oil or extra virgin olive oil, dash Tabasco sauce or ground cayenne pepper. Switch things up by using either lemon or lime juice. Kenji has described how to account for this in his article on how to use an instant-read thermometer. The thick and meaty nature of swordfish also lends itself well to being cut into cubes and used as the focal point of grilled kabobs. Light a grill. These can be difficult for some folks to tell apart—isn't any fishy smell a bad smell?—but there is indeed a difference. Place 4 swordfish steaks that each weigh 5 to 6-ounces (140 to 170-grams) on a plate. When your grill is ready and your fish is ready, it's time to grill. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry … Like self-driving cars and automatic pilot systems on airplanes, cooking still requires some degree of human oversight to make corrections when the machines fail us. Grill the fish over medium coals for about eight minutes on each side or until fish flakes easily with a fork or grill at about 350 F on a gas grill. Remember: Pepper is a spice and therefore always optional, while salt is a fundamental flavor agent—absolutely required, unless you're on a salt-restricted diet. It's just like trying to flip a massive pancake—the bigger it is relative to the spatula size, the higher your chances of ruining it during the flip. You'll also want to dry the fish well on both sides, using paper towels, which will help speed up the searing process and reduce the chances that the swordfish sticks to the grill. Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be … Is that necessary? Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Chef David teaches you how to season and cook Swordfish on your charcoal bbq. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. This post was first published in 2017 and has been updated. I recommend setting your grill up for a two-zone fire, which means spreading the lit charcoal over one half of the charcoal grate while leaving the other half empty. Think of it this way: You want your fish to smell like a pleasant ocean breeze, not like the docks after a day in the hot sun. As accurate as a good thermometer has the potential to be, it's not perfect in this scenario. But you still need to make sure it's cooked nicely in the center. Keep in mind, though, that when you're attempting to take the temperature of a piece of fish this thin, moving the probe even one millimeter in one direction or another can give you a different reading. Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up. While your grill is preheating, you can prep your fish. A thinner swordfish steak may be done as soon as both sides are nicely seared, while a thicker one may need a few extra minutes for the heat to penetrate more deeply to the center. Let them rest for about 5 minutes. Prepare the grill: Prepare your grill for high direct heat. After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again right before putting it on the grill. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Do you have a favorite way to enjoy grilled swordfish? This might include portioning it into more manageable sizes, if that still needs to be done. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and oil the grate. They advise this group to completely avoid swordfish, shark, tilefish, and king mackerel. This is easy enough to avoid if you follow our grilling instructions below, but before any of that, you want to choose swordfish steaks that won't make things harder than necessary. When ready, grill the fish steaks … (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Grill swordfish, uncovered, turning once (using a spatula, never tongs on fish), over hot part of grill until steaks are covered with dark grill marks, 6 to 7 minutes. Okay, I'm kidding about the psychic part, but in all seriousness, intuition is an essential part of cooking ability. Place the swordfish into the air fryer, at 400 degrees F, for 5 minutes. Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket. You know the grill is hot enough when you … Salt draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the swordfish at the last second. We may earn a commission on purchases, as described in our affiliate policy. Comments can take a minute to appear—please be patient! Rub both sides of each steak with olive oil, salt and pepper and set aside. These swordfish steaks are nicely flavored with a lemon and olive oil sauce. Season the fish all over with salt and, if you want, pepper. Oil the grill grates and add the fish. Broiled Tilapia Fillets With Lemon and Butter. Virgin olive oil, salt, pepper, Worcestershire sauce, and do, break occasionally to eat with! With olive oil swordfish recipe is a keeper can I eat Shrimp as of. Make sure you 've killed any possible pathogens just keep it seriously about eats seriously. Taste and texture fish is ready, grill the fish all over with salt and pepper, sauce... 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Perfect margarita is all about fresh, crisp flavors, barely tempered by Sweet grilled swordfish steak sec is nutritious delicious...