Grilling the Perfect Summer Swordfish: Recipe and How To
Grilling outside is one of the joys of warm weather, and very few fish work better on the grill than swordfish. A great alternative to the standard burgers and dogs, swordfish is excellent for outdoor cooking because of its easy prep and cooking procedure. In fact, if you are comfortable grilling steaks on the grill, you probably already know the basics of cooking up a mean swordfish. Like beef, swordfish is generally cut in a steak, usually about one inch think. And if the swordfish is of good quality, it will require little more than a simple marinade to produce a really delicious dinner. It is also similar to steak in texture, offering up a heartier, more “meaty” taste than other fish that tend to flake. So why not try something a little different? Below is a simple, delicious, and healthy way to prepare and cook swordfish for your next backyard party.
You Will Need*:
A mixing bowl
Large bowl or Ziploc bag
1 clove of minced garlic (1 tablespoon if pre-minced)
Grill and grilling equipment
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Pinch of zested lemon (“Zested” is more or less shaved lemon peel, which you can do by using a peeler and lightly running it over the skin of a lemon so that it produces small, thin shavings.)
1 sprinkle fresh oregano (or similar herb)
Salt and pepper to taste
*Repeat recipe to thoroughly cover all your steaks
How to Prepare:
In your mixing bowl, combine all of your ingredients. Then, using your pastry brush, coat each steak with the mixture, placing it in a large bowl or Ziploc bag when you are done. Once all the steaks are covered, put in the refrigerator for three to four hours. (Do not keep them in longer than four hours.) Once they are marinated, you are ready to grill!
How to Cook:
Your marinade should provide enough coating for the steaks to prevent them from sticking to the grill. However, if you have any extra marinade, apply the excess mixture to your fish before placing on a grill with medium to medium-high heat. Think of swordfish like a rare beef steak: cook only for a few minutes on each side, allowing the very middle to stay somewhat rare. Swordfish goes well with most anything, but this marinade is especially good with orzo or a Greek salad. Enjoy!