Try a swordfish steak they are excellent on the BBQ or grilled. Very tasty also quick and easy to prepare. We have some cooking suggestions and tips for a great weekend meal.
About Swordfish
The swordfish is named after its bill which protrudes from its top jaw resembling a sword. They are large (often 3m long) predatory fast swimming fish which gives rise to their strong muscular body. For eating, Swordfish is firm, succulent with a meaty flesh. Its texture is often compared to tuna though it is paler in colour.
Swordfish Steaks Cooking Tips
Allow one steak per person, you will find them ready cut in the shop. Steaks that are about 1 to 1 1/2 inches thick will be the perfect thickness for the grill or BBQ.
This fish has a slightly sweet subtle flavour that is perfect on its own (Do brush on some oil and season with salt and pepper) however it also takes well to marinating.
Swordfish Steaks Marinade
Olive oil
Half lemon squeezed
A good sprinkle of Oregano and fresh Thyme
Two large cloves garlic, crushed, chopped or grated
1 teaspoon lemon zest
Freshly ground black pepper and sea salt to season
Place all these ingredients in a bowl the mix to combine the flavours. Pat you swordfish steaks dry with a cloth or kitchen towel and coat on all sides with the marinade. Leave for at least an hour.
This marinade has a Mediterranean feel but more Asian flavours will also work well to. Try soy or teriyaki sauce maybe combined with some ginger.
Preheat your grill before putting food onto the metal. This will allows you to get a good sear on the outside of the meat. (If you have a griddle or frying pan with raised ridges so much the better as you can get very attractive professional looking stripes) A high heat will reduce the amount of cooking time which will keep the lean swordfish meat, moist and tender. Rub on a little oil before you start to prevent sticking.
If you’re cooking with a gas BBQ, preheat to a medium-high temperature and close the lid for about 10 minutes. If you are using charcoal, light early, and wait until the coals are white before putting on your swordfish steaks.
They cook quickly so about 5 minutes per side will be enough. Don’t overcook as the meat will dry out.
