Recipe

Zesty Grilled Swordfish

Swordfish is a meaty but fairly mild fish and one of our all-time favorites for the summer grill. We spike this marinade with lots of lemon, ginger and hot pepper to get the juices flowing, and suggest roast potatoes and a tomato-cucumber salad, or our roast fingerling potato and fennel dish to balance the act.

ingredients

  • 2 swordfish steaks
  • 1 Lemon , grated zest and juice
  • 1 Clove Garlic , minced
  • 1 Small piece Fresh ginger , peeled and grated
  • 1 Pinch Cayenne pepper or hot pepper flakes
  • Pinch Kosher salt
  • Pinch Black Pepper
  • 1 Large spoon canola or peanut oil
  • 1 Large spoon Soy sauce

prep / directions

Whisk all the marinade ingredients together in a baking dish or other container large enough to hold the swordfish steaks. Drench the steaks in the marinade to coat thoroughly. Cover and put in the fridge for about 30 minutes. Preheat your grill and then remove the baking dish to bring the swordfish to room temperature. Sear the steaks over the hottest part of the grill for two minutes per side so the fish starts to char. Then move to a lower heat area or cover the top so the steaks cook another 5 minutes on each side. Remove from the grill and cover the steaks with tin foil for 10 minutes so they settle down and get ready for dinner. Serve with wedges of lemon and your sides.

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