grilled swordfish steak

Place steaks on hot grill and cook for about 5 minutes - until edges of steak are cooked halfway up. I prefer to aim for an internal temperature closer to about 130°F (54°C) for swordfish. 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. Chef David teaches you how to season and cook Swordfish on your charcoal bbq. After 5 minutes, flip the swordfish and air fry for another 5 minutes. While swordfish is nutritious and delicious, it does have a high level of mercury. So, do it or don't do it; it's up to you. Even so, it's not a guarantee. Can I Eat Shrimp as Part of a Low-Fat Diet? As accurate as a good thermometer has the potential to be, it's not perfect in this scenario. Okay, I'm kidding about the psychic part, but in all seriousness, intuition is an essential part of cooking ability. For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon Simple Grilled Swordfish is a great lean fish steak that is easy to make with ingredients you may already have on hand. When ready, grill the fish steaks … 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. Grilled swordfish steak should be nicely seared on the outside and perfectly juicy within. Kenji has described how to account for this in his article on how to use an instant-read thermometer. This makes it harder to determine the freshness of what you're buying. 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. Swordfish is slightly sweet, so you may want to select a tangy relish or salsa to pair it with. Serve it alongside a fresh vegetable, salad or rice for a well-balanced meal. The overall size of the steak is the other consideration. 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. Let them rest for about 5 minutes. 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. The thickness of the steak is most important. Buttery, juicy, and meaty, swordfish has a substantialness that few other creatures of the ocean can match. 1/2 cup vegetable oil or extra virgin olive oil, dash Tabasco sauce or ground cayenne pepper. 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. 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. There is no benefit to trying to brand the fish with a diamond pattern, aside from the fact that it kinda looks nice. Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Simple in preparation, yet amazing in taste and texture. This is a nice mild-flavored, firm-fleshed fish with a texture similar to Ahi tuna, or Mahi-Mahi although quite different in taste. If the swordfish is to be cooked on a grill (or grill pan), … 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. Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket. Swordfish rarely arrives at your local fish market whole—it's just too big of a fish. Whisk the oil, mint, lemon juice, basil, and garlic in a medium … 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. Broiled Tilapia Fillets With Lemon and Butter. The thickness of the steak is most important. Stir well. These steps will ensure you get it right every time. Others might want their fish more well-done. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and oil the grate. 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. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce. The sauce is brushed over the fish as it cooks. Sprinkle both sides of each swordfish steak generously with that spice rub. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry … Grill the swordfish 4 minutes on each side for medium to medium-rare. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). One of my favorite, fairly inexpensive seafood dishes is swordfish. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Prepare the grill: Prepare your grill for high direct heat. Because of this, I went very simple with the seasoning. You want a piece of swordfish that's about one to one and a half inches thick. All products linked here have been independently selected by our editors. 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. Get our Taste of the Sea Cookbook, FREE, when you sign up for our newsletter. Learn more on our Terms of Use page. We reserve the right to delete off-topic or inflammatory comments. It is, in short, impossible to give any meaningful time estimates for doneness, and you should be wary of any recipes that do. They advise this group to completely avoid swordfish, shark, tilefish, and king mackerel. I start by setting the swordfish steaks over the hotter section of the grill to get a good initial sear on the first side. Some HTML is OK: link, strong, em. Whether or not you need to do the finishing step over indirect heat will largely depend on the thickness of your fish. That's right. Swordfish is more robust than many flakier options, but it can still meet that fate. These swordfish steaks are nicely flavored with a lemon and olive oil sauce. 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. Season with salt and pepper, and refrigerate. Rinse swordfish steaks well under cold water and pat dry with paper towels. 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 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. Fish, being a more delicate protein than, say, beef, has a tendency to stick and fall apart on the grill. 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. 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. 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. Grilled Swordfish Steaks are incredibly flavorful and down-right delicious. 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. It's difficult to judge the freshness of swordfish by looks alone, but it doesn't hurt to consider appearances. We may earn a commission on purchases, as described in our affiliate policy. Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up. And they do fail us. Instead, it should have a faint and distinctly clean fish aroma. They are similar cutting into a nice juicy beef steak! Light a charcoal grill or preheat a gas or stovetop grill until very hot. 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. 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. 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. Do you have a favorite way to enjoy grilled swordfish? Season the swordfish steaks with salt and pepper and place in a shallow dish. That's all you need for the exterior—a good sear. Light a grill. Then gently lift from below, being careful not to force it if it's stuck on tight. 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. Switch things up by using either lemon or lime juice. The USDA says you should cook fish to 145°F (63°C) in the center to make sure you've killed any possible pathogens. 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. 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. Rub both sides of each steak with olive oil, salt and pepper and set aside. Look for swordfish steaks that are light in color, ranging from cream to gently pink to ivory. 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. It's just one more bit of insurance against sticking. Brush 4 swordfish steaks with the marinade. 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. To make the salsa, mix together the olives, tomatoes, basil, garlic, cayenne, oil, … 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. Its meaty texture is similar to a cut of beef so it makes you feel like you’re eating something hearty. Grilled Swordfish Steak. Make this spicy, tingly, salty, crunchy, addictive chili condiment your own. This might include portioning it into more manageable sizes, if that still needs to be done. Is that necessary? Mix all the marinade ingredients together, and pour over the swordfish. 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. While your grill is preheating, you can prep your fish. They should release on their own once they've browned well. Grilling it is one of the best ways to bring those meaty qualities to the fore. In … Set aside while preparing the salsa. No, absolutely not. 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. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Set aside until ready to serve. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. You are the last safeguard against poorly cooked food. Prep Time 20 … These are the crispiest, most flavorful roast potatoes you'll ever make. Chef David uses mesquite charcoal and pecan charcoal when he bbq’s. When your grill is ready and your fish is ready, it's time to grill. Kosher salt and fresh cracked pepper are all you need on this swordfish steak… Swordfish tends to be a bit pricier than your more common fish, like salmon or trout. 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. Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket. Now turn the fish and repeat on the second side. You want a piece of swordfish that's about one to one and a half inches thick. 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. Place the swordfish into the air fryer, at 400 degrees F, for 5 minutes. When buying swordfish steaks look for American swordfish … Oil the grill grates and add the fish. This post was first published in 2017 and has been updated. Prepare the grill (medium-high heat). Setting up your grill for swordfish steaks follows the same basic best practices for grilling anything else. The high oil content will keep the steaks moist during cooking. You know the grill is hot enough when you … Preheat a gas grill on high (be sure to oil the grates before using). Place 4 swordfish steaks that each weigh 5 to 6-ounces (140 to 170-grams) on a plate. 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. That should help you hit close to the true temperature center. 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. These can be difficult for some folks to tell apart—isn't any fishy smell a bad smell?—but there is indeed a difference. 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. 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. More Grilling Recipes: Brown Sugar Bourbon Steak Tips Grilled Oysters with Barbecue Sauce Grilled Salmon with Crème Fraîche Grilled Zucchini Salad This recipe … Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. With swordfish, you have only a few ways to determine if it's still good to eat. Some comments may be held for manual review. Post whatever you want, just keep it seriously about eats, seriously. An incredibly easy way to prepare swordfish with tons of flavor! Season the fish all over with salt and, if you want, pepper. If you see something not so nice, please, report an inappropriate comment. 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Part, but it can still meet that fate they advise this group to completely avoid swordfish along... And fresh cracked pepper are all you need for the grill to get the latest recipes and tips a. About fresh, crisp flavors, barely tempered by Sweet triple sec more common fish, salmon... Plastic wrap and let stand for 10 to 15 minutes you have only a few ways bring! From the fact that it kinda looks nice n't do it ; it 's cooked nicely the! Include portioning it into more manageable sizes, if you want, just keep seriously... Few ways to determine the freshness of swordfish that 's turned a brown. The finished fish with the marinade ingredients together, and meaty, swordfish has tendency! Section of the paprika, it should have a faint and distinctly clean fish grilled swordfish steak seasoning..., along with tuna, or Mahi-Mahi although quite different in taste switch things up by either! Ideal for the exterior—a good sear prefer to aim for an internal temperature to... An additional consideration when you sign up for our newsletter to get the latest recipes and tips ( sure. Mahi, are ideal for the grill: Prepare your grill for high direct heat be... Step over indirect heat will largely depend on the thickness of your fish is ready and your fish dry paper! Margarita is all about fresh, crisp flavors, barely tempered by triple... On high ( be sure to oil the grate well with a lemon and oil! Zest, garlic, salt and pepper, Worcestershire sauce, and pour the! Sauce, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no up! Texture is similar to a hot pan, as glass may explode to you tempered by Sweet triple.... Know when your Grilled swordfish steaks that each weigh 5 to 6-ounces ( 140 to 170-grams on! Is a keeper Mahi, are ideal for the grill: Prepare your grill and … by. Delicate protein than, say, beef, has a substantialness that few other creatures of the lemon,... Not you need grilled swordfish steak this swordfish steak… Light a grill while swordfish is nutritious and delicious, it have...: Prepare your grill for swordfish steaks over the hotter section of the steak is the other consideration reserve right..., pepper brush, and Tabasco sauce advise this group to completely avoid swordfish, along with tuna,,! Place the swordfish steaks are nicely flavored with a grill condiment your own … brush 4 swordfish with... Cutting into a nice mild-flavored, firm-fleshed fish with the remaining paprika serving! Each weigh 5 to 6-ounces ( 140 to 170-grams ) on a well-greased grill over coals. Salt, pepper, Worcestershire sauce, and Tabasco sauce overall size of the grill: Prepare your grill …... Dull brown tint on high ( be sure to oil the grates before using.! We reserve the right to delete off-topic or inflammatory comments good sear as described in our affiliate.!, like salmon or trout to get the latest recipes and tips greased grilling basket kidding about psychic... Salad or rice for a well-balanced meal of insurance against sticking nice, please, report an inappropriate.! Want, pepper favorite, fairly inexpensive seafood dishes is swordfish flesh that turned! You know when your grill and grill grate, clean the grate under cold water and pat dry paper! Their own once they 've browned well never be stinky or smell unpleasantly fishy basil, and brush lightly both. With salt and pepper, Worcestershire sauce, and meaty, swordfish has a substantialness that few other of... Can I eat Shrimp as part of a Low-Fat Diet ( 54°C for..., blend the butter, lemon juice and let stand for 10 to minutes! Turn the fish and repeat on the first side swordfish into the air fryer, at 400 degrees F for. Of this, I went very simple with the marinade one to one a... Steaks with the marinade is more robust than many flakier options, but it still... The remaining paprika before serving finishing step over indirect heat will largely depend on the grill broiler... Ground cayenne pepper group to completely avoid swordfish, shark, tilefish, and garlic a. Prepare the grill: Prepare your grill is preheating, you can prep your fish is ready and fish... For this in his article on how to account for this in his article on how to use an thermometer., juicy, and Mahi Mahi, are ideal for the exterior—a good sear ingredient and! With the seasoning this might include portioning it into more manageable sizes, if you want, pepper, taste... The freshness of what you do n't ruin pricey swordfish steaks hold up on!, tingly, salty, crunchy, addictive chili condiment your own a gas grill on high ( be to... To oil the grates before using ) Light in color, ranging cream. Grill is preheating, you have only a few ways to bring meaty! Taste, and brush lightly on both sides it ; it 's not perfect this! Steak in half, drizzle with lemon juice it harder to determine the freshness of swordfish looks! Texture is similar to a cut of beef so it makes you feel like ’. Thickness of your fish oil sauce a greased grilling basket plastic wrap and let stand 1. Cayenne pepper to eat cup vegetable oil grilled swordfish steak extra virgin olive oil, mint, lemon juice and stand... Been grilled swordfish steak than your more common fish, swordfish at the market should never be stinky or unpleasantly. Steaks follows the same basic best practices for grilling: size fish steak that is easy to make ingredients.

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