Grilling or smoking swordfish gives the meat a delicious, smoky flavor. Simple Grilled Swordfish is a great lean fish steak that is easy to make with ingredients you may already have on hand. Strong odors can indicate that the fish is old or not fresh. The following thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Download Grilling Guide. To avoid drying out the fish, do not leave unattended.

Swordfish is a firm and meaty fish that is mild in flavor which makes it perfectly suited for a marinade followed by a quick grill. Switch things up by using either lemon or lime juice. Bobby Flay shares healthy grilling tips. Select steaks that are at least 1 inch thick. Lay the swordfish steaks on the hot grill so they're at least 1 inch (2.5 cm) apart. Remove the swordfish and lay them on the grill. You can serve grilled or smoked swordfish as an impressive main course, paired with a sauce or salsa garnish. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Baste with the lemon juice mixture several times and sprinkle the finished fish with the remaining paprika before serving. Place the swordfish on the grill and cook them for 10 to 12 minutes. 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. To avoid drying out the fish, do not leave unattended. "All you really need is a metal spatula, a good pair of tongs and a brush to clean the grill. Don't be a tool. Let the fish cook for 5 to 6 minutes and then flip them over to cook for another 5 to 6 minutes. How to Grill Swordfish. You can serve grilled or smoked swordfish as an impressive main course, paired with a sauce or salsa garnish. Seafood Grilling Guide. The first step when grilling swordfish is to decide whether you’re going to marinate your fish. Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Drain the marinade. Lift the swordfish steaks out of the marinade and place them on the hot grill so they're at least 1 inch (2.5 cm) apart. Swordfish is one of the few fish that is a breeze to grill: its strongly flavored steaks are sturdy enough to hold up to the high heat needed to yield fish that is crispy brown on the outside, moist on the inside. If you are purchasing fresh swordfish steaks, look for firm steaks that spring back when you press on them. A marinade adds flavor and helps keep the fish moist, but it’s not necessary to achieve delicious results. The oil in the marinade will prevent the swordfish from sticking to the grill grate. You can grill swordfish with nothing more than a few seasonings and liberal brushings of olive oil. Some call it the steak of the sea, and for good reason. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. The steaks should not have a strong fishy odor. Swordfish steaks are the best option for grilling on a cedar plank because they will remain juicy on the high heat of the grill.

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