Swordfish.

[Ryanh1801]

Picked some up at the store, now what do I put on it? Planning on grilling it over some lump coal and mesquite.


Ryan

 

[PseudoChef]

This is what my mom always did, one of my favorites as a kid:

Combine:

1/2 cup soy sauce
3 cloves garlic, minced.
1/4 cup ketchup
Juice of 1 lime
Ground pepper to taste.

I like to reserve some to reduce as a glaze later on if you like. For best results, marinade in a zip-loc back, squeezing out the extra air. You'll do best to marinade for a couple hours.

 

[zoebisch01]

One way that I really dig is to make Kabobs. Chunk the Swordfish and about 15 minutes before you grill it, toss the chunks in Extra Virgin Olive Oil, Dried Oregano and Sea Salt. Make the Kebob with Chunked White Onion/Bay Leaf/Swordfish/Bay Leaf repeat. Grill on high for about 2 minutes per side or until the meat is just done, spooning any remaining Oil on top (it will probably flare, that is OK). You want heavy charring action and burning of the Bay Leaf as it imparts a nice aromatic quality. You could add some Eggplant in there as well, that would go nicely I think. Serve it up with a nice IPA and a side of something like Curried Rice or maybe some flatbreads on the side and a green salad or perhaps sauted Green Beans.

 

[Ryanh1801]

Sweet thanks for the idea's. I have stuff to do both of those, ill give them a shot.

 

[Orfy]

It goes well with oil, lime and coriander marinade.

 

[PeteOz77]

I love it broiled in the oven with extra virgin olive oil, sea salt and fresh cracked black pepper. I make a dill/white wine/cream sauce and serve with seared asparagus and whipped potatoes (with cream, shaved parmesan and chicken soup mix)

 

[fishguy_40]

my dad and i like the following:

kikoman teriyaki, real butter and some powdered garlic.... heat up enough to melt the butter and use it as a moppin sauce.

i flip once, so ill usually hit both sides w/ a basting brush about 3 -4 times.

 

[paulthenurse]

There is no better fish in the world for blackening. I put a cast iron skillet directly above the burner on my grill, take the grate off and set the pan on the stones. Turn the gas up as high as it will go and go find something to do for 20 minutes. You want the pan to be screaching hot. Lightly coat the swordfish in olive oil and sprinkle it with garlic powder, paprika, cayanne and salt and pepper. Lay the fish on the pan and stand nearby. It will produce a LOT of smoke. (That is why I only do this outdoors on the grill.)

I always buy a really thick piece of swordfish if I'm going to be cooking it this way. IMHO, anyone who overcooks swordfish is a criminal and should punished harshly and it's really easy to overcook it doing it this way. Aim for medium rare and you will probably end up with meduim. If I'm cooking a 1" thick slab I'll probably go for 1 1/2 minutes on the first side and no more than 1 minute on the second. Again, that cast iron skillet wants to be burning down teh house hot before you put the fish on.

Leave the pan on the rocks for a while afterwards, it takes a long time to cool down to the point where you can take it out without risking burning yourself thru the oven mitt.

And if you can get it, ALWAYS buy harpooned swordfish over hook and line swordfish. It's a night and day difference. You need to really trust your fishmonger to know what he is passing on to pay for the difference.

PTN