Grilled Swordfish Steaks Recipe

1. 1

   When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

2. 2

   and

3. 3

   grilling grate.

4. 4

   Dry swordfish steaks well with paper towels and lightly brush them all over with oil.

5. 5

   Season swordfish steaks all over with salt and, if desired, pepper, then set over hot side of grill. Cook swordfish until first side is well seared and the fish releases from the grill grate, about 5 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.

6. 6

   Cook swordfish steaks until an instant-read thermometer registers 130u00b0F (54u00b0C) for medium, 135u00b0F (57u00b0C) for medium-well, or 140 to 145u00b0F (60 to 63u00b0C) for well-done. If the exterior is well seared before the interior of the fish reaches its final doneness, move steaks to cooler side of grill to finish cooking, flipping and rotating every minute or so for even cooking. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.