Swordfish Grilled to Perfection—Every Time: 4 easy steps Recipe image by Get Maine Lobster to getting the most flavor out of your swordfish

Swordfish Grilled to Perfection—Every Time: 4 easy steps to getting the most flavor out of your swordfish

Ever buy a nice piece of fresh swordfish and ruin it with overcooking or the wrong combination of ingredients you decide to mingle with it? …such a bummer, and so preventable. These thick, firm, rose-red steaks are perfect for the grill. Brushed generously with olive oil, they slide sizzling and succulent from the flame to your plate in minutes, glistening like jewels when you follow these simple steps. Feel free to apply these tips to grilling tuna steaks, too!

1. Marinade or Brushed With Butter or Olive Oil?

That is so your choice! Just make sure you do one or the other, because the moisture will prevent the swordfish from becoming too dry as it is cooked. Lemon, soy or teriyaki sauce, salad dressing, and gourmet vinegars are just a few of the many options you can choose for a marinade. For best results in marinating swordfish, douse the steaks in a glass bowl, cover, and refrigerate for at least four hours. There’s always the option of making a little extra marinade for spooning over the swordfish once it is cooked.

Brushing with good olive oil and/or butter is about as simple and delicious as it gets.

2. Season.

Seasonings applied to swordfish are also limitless because its mild flavor allows for versatility in preparing it. And there’s nothing that says you can’t go naked with swordfish. Brushed with oil or butter and left all by itself exposed is molto delizioso.

3. Heat the Grill.

First - if frozen, be sure to thaw your swordfish steaks completely.

Preheat the grill to medium high, making sure the swordfish steaks are not placed directly on the flame. Brush the grill racks with oil to prevent the steaks from sticking to it. Keep a close eye on the steaks as they cook, looking for that beautiful rose-red meat to turn white about one third the way up from the center of the steak. Once you’ve reached that point, flip and again, ever so carefully, grill until the meat turns white only one third of the way up to the middle and pulls flaky from a fork. NOTE: Avoid cooking the meat white all the way through. Swordfish takes approximately 5 to 7 minutes to cook, depending on the thickness of the steak.

4. Serve.

Place the perfectly grilled swordfish on a serving platter with your favorite garnish, such as rosemary or parsley and BUON APPETITO!

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