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Charcoal-Grilled Swordfish Steak

Charcoal-Grilled Swordfish Steak

Charcoal-Grilled Swordfish Steaks

Having company over for dinner? Impress guests with this spicy, refreshing swordfish entrée. It comes together in minutes, while the fish is cooking on the grill.

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  • One 8-ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
  • Kosher salt and freshly ground pepper, to taste
  • 6 Tablespoons olive oil
  • 1 avocado, peeled, pitted, and diced
  • 1 Tablespoon very finely diced red onion
  • 1 Tablespoon very finely diced red bell pepper
  • 1 Teaspoon very finely diced serrano pepper
  • 4 Tablespoons rice-wine vinegar
  • 1 Tablespoon lime juice
  • 1 Tablespoon sambal oelek
  • 2 Tablespoons chopped cilantro
  • 4 Ounces fresh shelled crabmeat


Calories Per Serving1490

Folate equivalent (total)239µg60%

Riboflavin (B2)0.5mg30.7%

Grilled Swordfish Steak: Succulent Seafood

I haven't had grilled swordfish steaks in quite a while, so when my next-door neighbor offered me some swordfish I was happy to accept. The steaks weighed in at about 6 ounces each - perfect for one - and he gave me a couple - perfect for two. I spent a day or two looking at recipes but finally decided on a simple preparation that would simply highlight the naturally fresh, sea flavor of the steaks. This takes no more than 15 minutes of hands-on time to make so it's a great weeknight meal. Serves 2.

Get a Jump on Summer

Do you look forward to grilling season? It is such a favorite pastime that it is hard to wait for warm summer evenings to fire up the charcoal or gas grill. Anticipation starts to take hold early spring each year when the first green vegetables begin to show up in markets. That is a signal that it’s time to plug in the George Foreman Grill and get a jump on summer grilling.

Meats and waffles have been taking up most of the indoor grill space over the winter. What I am craving is fresh fish and vegetables. A Foreman grill is great for both of these. The fish doesn’t stick to the grill, nor does it dry out. And, the vegetables don’t go rolling off into hot coals and ash, forever lost.

If you are aching to get back to grilling lighter proteins and extremely fresh produce before the weather is awesome, take advantage of your Foreman Grill and get a head start on the season by grilling swordfish and veggies indoors. These recipes just make it so easy.

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Mix the mayo with a couple tablespoons of good quality soy, tamari or nama shoyo and proceed as directed. You'll be thrilled with the difference! If you want/need more flavor rub the raw steaks first with a piece of cut garlic.

I have made this many times and it has become a household favorite! When I can't get sea bass, I use tilapia- it is firm and holds up well. I usually sprinkle a little red pepper on as well.

Definitely easy prep. I took other reviewers' recommendations and marinated in lemon juice (added lime juice and olive oil) for about an hour. The result is definitely acceptable, although not particularly "wow"ing.

I like to add a little dill and garlic to the mayo, and serve with grilled foil pouches of tiny potatoes seasoned with rosemary and olive oil. Think we'll have this tonight!

This was a perfect and simple way to prepare halibut. I served this with fresh mango salsa and rainbow chard.

The recipe was good as far as moist fish with a crust, but it had no real flavor. I used fresh halibut and grouper and neither tickled my fancy. I mixed lemon zest and a premade lemon pepper seasoning with the mayo. All in all, it cooked well, but I won't make it again. Iɽ rather have blackened salmon.

Very simple and delicious. Great recipe when you don't have a lot of time to cook/marinate.

I admit I was more than dubious--both about the simplicity of the recipe and the use of mayonaise here, thinking it might end up as some kind of riff on a fillet 'o' fish sandwich. Still, I took a chance on the recipe for my husband's birthday: he summered on Nantucket as a child, and I figured heɽ appreciate the nostalgia if nothing else. Happily, we were both thrilled with the results--and I'm a very picky fish eater. Do consider o2binxs's suggested additions in the comment below mine: I thought they added a great deal to the already wonderful recipe. I served the marinated fish with shitake mushrooms, asparagas, and scallion potato cakes. Can't wait to make this meal again!

Wow. I finally figured out a way to BBQ fish to my liking! It was crunchy on the outside and moist on the inside. Here are some techniques I added for a special Thanksgiving treat: I marinated halibut in lemon for an hour prior to coating with mayo and placing on an oiled grill. I sauteed mushooms in butter and when golden, I set them aside. Then I made a buerre blanc sauce by finely chopping shallots and bringing to a boil in white wine. which I reduced and then slowly whisked in pats of butter. I poured the sauce over the BBQ⟭ fish and then topped with the mushrooms. Best halibut I've made yet!

Used Halibut. We all love this recipe. You can't taste the mayo at all, just a nice golden crisp on the outside and a wonderfully moist fish. I serve with store bought mango salsa and it's become a favorite in my house.

At first glance mayo on fish seemed odd (unless it's canned tuna) but we were very pleasantly surprised at how good this recipe is. We used swordfish steaks and they came oh-so tender with the slightest crunch on the outside. Yum!

This was good, although I lost a lot of the mayo coating while I was grilling it. I will try again and hopefully perfect my technique. I used swordfish steaks and this did keep them quite moist.

Were it not for a fantastic piece of fish, this dish would have been a total loss. I take partial blame for thinking something so simple would be anything but simple!.

I love this prep method because it turns heads the wrong way at first, but afterwards everyone is surprised and happy to be so. If you're worried about the fish coming apart on the grill, such as tuna steaks and other oily fish are bound to do, a fish basket helps (though most don't leave room for very many steaks at a time).

A simple preparation that tasted great even though I had to use the grill pan on the cooktop. Next time, hopefully, the weather will cooperate, and I can grill it outdoors.

This dish is unbelievable. We live in Florida and eat a lot of fish, and we're always looking for new and different receipes. We tripped over this one several times before trying it. The thought of putting mayo on fish gave us pause, but we finally tried it on fresh grouper. We added a little lemon zest to the mayo but otherwise followed the recipe. Bottom line: it was outstanding. The mayo kept the fish really moist, and somehow, it seemed to enhance the grilled taste. We'll definitely do this recipe again, and I'm looking forward to trying it with other tuna and other fish.

Simply delicious. I used half the amount of mayonnaise on yellowfin tuna and served the fish with roasted tomato couscous with olives, roasted tomatoes and garlic from this site. I served steamed asparagus with them. I loved the combination of good-for-you food that tasted good.

Its a very fast and tasty way to make fish..I just wonder any chance any of the fat of the mayo burns off or is it just wishful thinking!?

I used a wasabi mayonaise. The tuna was beautiful in color and tasty.

Another skeptic turned believer. Delish.

Fantastic, so easy and so good. I used miracle whip light to cut down on some calories and it worked perfectly on Tuna Steaks. At 4 minutes a side the Tuna was medium. Next time I will cut it back to 3 minutes a side to get a more medium rare result.

Ok, in case you aren't convinced yet, this is amazing! I am never going to cook swordfish any other way again. Quick, simple, moist, delicious.

Have made this for years but with the addition of some mustard (dijon or grainy) to the mayo. Usually broil it in the oven but will try it on the grill. Simple but yummy!!

So easy & delicious. You cannot taste the mayo- it just helps to seal in the juices to produce juicy, moist fish. Served with roasted potatoes, roasted asparagus, and spinach. The ulimate nutritious fast food- but so much better than anything that you can buy.

I was a skeptic since I positively hate mayo, but I have to admit, it was the best piece of swordfish I've had in some time. I am going to try it on halibut tonight.

Light one chimney full of charcoal. 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. Clean and oil grilling grate.

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

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.

Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) 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.

Welcome to Flay-vortown

The best thing about grilling? The possibilities for cooking over an open flame are endless.

So this month, we're bringing you "Take Back the Grill," a monthlong series about taking a break from burgers and steak. We're not vegans, but even we go meat-free every once in a while.

Instead of (ahem) grilling Bobby Flay about the usual suspects to kick things off, we asked him for his top tips for cooking vegetables and fish over charcoal or gas. 

Have patience, grasshopper. "With flaky fish, use high heat and only flip it once. People get nervous that it's going to stick, so they check it too early--and that's exactly when it sticks. The longer it's on the grill, the better chance the fish has of coming off the grate."

Size matters. "Cut your vegetables into large pieces for the grill. Then chop them into smaller pieces afterward for salads and the like."

Dress for success. "I always keep a simple dressing ready--like olive oil, lemon and fresh herbs--and I hit the warm vegetables right after they come off the grill. That way the dressing really soaks in."

Don't be a tool. "All you really need is a metal spatula, a good pair of tongs and a brush to clean the grill. All the other stuff out there is fun but unnecessary."

And because his latest obsession is charring eggplant for sweet-and-sour, agrodolce-inspired salads, he shared his recipe for swordfish with a grilled eggplant-and-pepper salad (see the recipe).

You won't miss your steak one bit. After all, in the words of Mr. Flay: "Swordfish is practically in the meat department anyway."

Grilled Swordfish Steaks

Ever wonder about who should pay on the first date? With more and more people meeting on the internet, I read an interesting article on Chow the other day, about first dates and the bill. Now, I&rsquom funny about the tab. Actually, I pretty much have to really dislike you to not offer to help out with the bill on the first date. That being said, I think a gentleman should insist on paying on the first date, no matter what I offer, but allow lenience if there is a second date.

I&rsquom weird about money and won&rsquot allow myself an extra drink or anything that may look a little extra on the menu if I know someone else is paying.

It wasn&rsquot until I met and moved in with Handsome that the bill always just seemed to default to him. Do I think it&rsquos right? Nope. But he makes more than me, and has a budget that can afford it. I do 99% of the grocery shopping, so there is my contribution to our food. And, I can assertively say, we eat quite well.

So what do you think? Who pays on date numero uno?

Either way, grilled swordfish steaks are a great showstopper for if you make it to round two. All the look of a fancy meal and none of the fuss.

You&rsquove salivated over this recipe, run to the grocery store, and curses, no swordfish! Take a deep breath, all is not lost. Still committed to serving a high class fish dinner? Try one of these recipes out, they&rsquore killer!

Weekend Recipe: Grilled Swordfish Steaks with Salsa Verde

For the best swordfish recipe, Cook's Illustrated's 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.

Grilled Swordfish Steaks with Salsa Verde
Serves 4

1 large slice white sandwich bread
½ cup extra-virgin olive oil
2 tablespoons juice from 1 lemon
2 cups loosely packed fresh parsley leaves, preferably flat-leaf parsley
2 medium anchovy fillets
2 tablespoons drained capers
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
⅛ teaspoon salt
1 recipe Charcoal-Grilled or Gas-Grilled Swordfish Steaks

A slice of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body. Toasting the bread rids it of excess moisture that might otherwise make for a gummy sauce. Salsa verde is excellent with grilled meats. It is best served immediately after it is made, but can be refrigerated in an airtight container for up to 2 days. Bring the sauce to room temperature and stir to recombine it before serving.

1. Toast the bread in a toaster at the lowest setting until the surface is dry but not browned, about 15 seconds. Remove the crust and cut the bread into rough 1/2-inch pieces (you should have about 1/2 cup).

2. Process the bread pieces, oil and lemon juice in a food processor until smooth, about 10 seconds. Add the parsley, anchovies, capers, garlic and salt. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.

3. Follow the recipe for Charcoal-Grilled or Gas-Grilled Swordfish Steaks, topping each portion of grilled fish with a generous tablespoon of Salsa Verde.

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The safest way to thaw fish is to simply place it into a refrigerator and allow it to thaw overnight. If you need your fish thawed faster, place it into an airtight plastic bag. If it is already sealed in an individual plastic bag, there’s no need to place it into another bag. Place the plastic encased fish into a mixing bowl and fill the bowl with cold water to cover. Place the bowl into the fridge. Your fish should be thawed within 1-2 hours, possibly less if it is a thin fillet. Once defrosted, fish should be used immediately.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Recipe Summary

  • ½ cup white wine
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 4 (4 ounce) swordfish steaks
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 4 slices lemon, for garnish

Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

Preheat grill for medium heat.

Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.