Grilled swordfish

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Grilled swordfish
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat grill to high for 20 minutes.
  2. Rinse off fish with water, and dry well. Place on a tray or large plate. Add olive oil to top/flesh side of fish, add salt and pepper.
  3. Clean hot grill well with brush.
  4. Place fish on grill, flesh side up/skin down. Reduce heat directly under fish to low. Keep other burners on high. Cook fish for 25-30 minutes.
  5. With a meat thermometer check fish after 20 minutes. We are looking for 120F-125 degrees. Remove from grill using one large or two small spatulas. Set aside on a large platter.
Beurre Blanc Sauce
  1. Melt butter over medium heat in a small/medium sauce pan. Once butter melts, begin whisking until butter turn light brown, almost burnt. Remove from heat, add vinegar, lemon juice and capers.
  2. Pour over fish and serve.

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