Swordfish: En Garde

It turns out that swordfish, much like tuna and salmon, is a griller’s dream. It’s firm, which means that the chances of it falling apart on you as you turn it from one side to the other are few and far between. Score!

That said, we used a pretty straightforward marinade for this delightful little fishy, which we’ll share in a moment. But first, a few words about grilling fish:

It's a nice firm fish that eats like a steak.

It's a nice firm fish that eats like a steak.

High heat is a must. Seriously, you want your grill really, really hot. And don’t move the fillet or steak around too much either — you want it to develop a nice crust that will help you pick it right up when it’s time for eating. Plus, this is where a lot of the flavor goes.

You need a clean grate. Frankly, no one wants their fish to taste like yesterday’s hamburgers. Get out your bristle brush and use a little elbow grease to clean things up.

Get some oil. Fish is fatty, but it still needs some help to come off the grill clean. We highly recommend oiling the fish, not the grate.

So on to our recipe — this particular marinade would pair well with some fresh or roasted vegetable relish, maybe dressed up with a bit of Worcestershire sauce and red wine vinegar. But we didn’t have the necessary ingredients on hand, so we just went ahead and served this fish with a steamed sweet potato. Thank God for the microwave!

Stab it, wrap it and press the potato button.

Stab it, wrap it and press the potato button.

The swordfish marinade consists of:

  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1 tsp. herbes de Provence (or substitute with thyme, rosemary, etc.)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

It doesn’t get any easier than that! We placed the swordfish in a big, sealable bag and just added in the marinade ingredients, one by one. Shake the bag to mix and let sit for about half an hour (fish marinates a lot faster than chicken or beef — you don’t want to overpower the fish’s flavor).

Fish doesn't need to soak as long in the juices as meat does.

Fish doesn't need to soak as long in the juices as meat does.

To grill, place fish over direct medium heat and cook for 8 to 10 minutes, turning once.

Never eat tilapia again.

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1 Comment

Filed under Dinner

One response to “Swordfish: En Garde

  1. Johnd993

    I do believe all of the ideas you’ve offered for your post. They are really convincing and will definitely work. Still, the posts are very quick for newbies. May just you please extend them a little from next time? Thank you for the post. bcbadeeadfge

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