Simple Grilled Swordfish

11 Aug

I’m swamped, gang. Absolutely swamped. So there is no clever commentary or little story to accompany this recipe, which was born when I saw frozen swordfish on sale a few days ago. I’d never had swordfish before (I’m a Baltimore girl, hon. We eat crab and rockfish) and simple flavors seemed best for my de-flowering, so to speak.

This was quite good. It took only about 7 minutes on my cast-iron grill pan to cook, which is a big bonus, and would do just as well on our outdoor grill. If you’ve not tried this fish either, it’s a nice introduction. You only need:

Swordfish steaks, one per person (I made two large steaks–adjust other ingredients according to the number you’re making)

2 tbsp olive oil

2 tbsp white wine (chicken broth or apple juice will work if you don’t have wine around)

2 cloves garlic, minced

1 lemon

salt and pepper

Grate the zest from your lemon and reserve the inside.

In a small bowl, whisk together the oil, wine, lemon zest, and garlic. Put your fish steaks into a large zip-top bag, pour in the marinade, swish it around, and put it in your refrigerator for a few hours, turning it every hour or two.

About a half-hour before dinner, heat up your grill or grill pan until it’s screaming hot. Remove the fish from the bag and squeeze half the lemon over it. Spray your grill with oil or nonstick spray and grill the fish about 5 minutes on each side, until it’s cooked through.

Sprinkle with remaining lemon juice and serve.


One Response to “Simple Grilled Swordfish”

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