This meal was a special treat in my house when I was growing up. A few times per year, the swordfish steaks at the supermarket caught my mom’s eye, and she’d bring four home for the family. One of my tasks growing up to earn allowance was to help put away the groceries, so I was usually the second person in the house to know when swordfish night loomed. Oh, were those ever glorious nights. So, tonight, I’d like to share that bit of pure enjoyment with you! I hope you like it as much as I do!
I’m serving this over long grain wild rice with Grilled Zucchini. However, I can tell you from first hand knowledge that this meal goes exceedingly well with Grill Bread and a Grilled Veggie Pillow.
Time: 15 Minutes (+marination time)
Ingredients:
- Swordfish Steaks (6-8 oz is a good portion)
- Your favourite vinaigrette. I have a special place in my heart for using Zesty Italian dressing though because that’s how Mom always did it.
Method:
- Marinate your Swordfish for between 1 and 24 hours, turning occasionally. I like to place the fish in a small zip top bag, and pour the vinaigrette over it, squeeze out as much air as I can, and seal it.
- About a half hour before you want to begin cooking, pull your swordfish out of the fridge to allow it to get closer to room temperature.
- Heat your grill, and then turn the burners to medium.
- When the grill is ready to go, place your fish on the grate, and let it sit for about 2.5 minutes. Then, rotate it 90 degrees to create a nice crosshatching pattern, and let it sit for another 2.5 minutes.
- When the 5 minutes is up, flip, and let your fish sit for another 5 minutes (no sense in doing the crosshatching on the down-facing side!).
- Give your fish a quick internal temperature check. You’re looking for a minimum of 145 degrees F. If it’s not quite there yet, leave it on the grill until it is. It should look flaky and be quite tender when it’s done. If it’s a bit over 145, your marination will save you from dryness.
- Plate, devour, and enjoy!
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