Gas-Grilled Swordfish Steaks
By America's Test KitchenPublished on August 14, 2009
Yield
Serves 4
Ingredients
Before You Begin
Because of the shape and size of swordfish, individual steaks are quite large. This recipe serves four—or more, if you want to cut the steaks into smaller pieces.
Instructions
- Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave all the burners on high.
- Cut the swordfish steaks in half to make four equal pieces. Brush the fish with the olive oil and sprinkle generously with salt and pepper.
- Lightly dip a small wad of paper towels in vegetable oil; holding the wad with long-handled tongs, wipe the cooking grate (see illustration below). Grill the swordfish, covered, turning once (using a metal spatula), over the hotter part of the grill until the steaks are streaked with dark grill marks, 7 to 9 minutes. Turn the heat down to medium and cook, covered and turning once, until the center is no longer translucent, 4 to 6 minutes. Serve immediately with the lemon wedges.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the best swordfish recipe, our first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. For our grilled swordfish steaks recipe, we found it was important to leave the fish in place long enough so that it developed good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill.
Before You Begin
Because of the shape and size of swordfish, individual steaks are quite large. This recipe serves four—or more, if you want to cut the steaks into smaller pieces.
Instructions
- Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave all the burners on high.
- Cut the swordfish steaks in half to make four equal pieces. Brush the fish with the olive oil and sprinkle generously with salt and pepper.
- Lightly dip a small wad of paper towels in vegetable oil; holding the wad with long-handled tongs, wipe the cooking grate (see illustration below). Grill the swordfish, covered, turning once (using a metal spatula), over the hotter part of the grill until the steaks are streaked with dark grill marks, 7 to 9 minutes. Turn the heat down to medium and cook, covered and turning once, until the center is no longer translucent, 4 to 6 minutes. Serve immediately with the lemon wedges.
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