Swordfish gives a dense steak cut and a solid texture. Swordfish is the preferred canvas for bold flavors because of its moderate and firm flesh flavor. It contains high amounts of mercury and hence should be consumed in moderation. Do not eat swordfish while pregnant. A well-cooked swordfish provides a dense and flaky sauce. Here are a few recipes of how to cook swordfish.
How to Grill Swordfish
|1 teaspoon of dried oregano||¼ tablespoon salt|
|½ teaspoon of black pepper||2 teaspoons of fresh thyme, minced|
|½ tablespoon of fresh oregano minced||1 teaspoon of crushed fennel seeds|
|1 teaspoon of lemon zest||2 large crushed garlic cloves|
|½ tablespoon of lemon juice||½ cup olive oil|
|Fresh lemon slices for garnish||Two 6-8 ounce swordfish steaks|
Note: The recipe will take one hour and ten minutes to prepare. It takes 15 minutes to cook and makes 2 servings.
Mix all marinade ingredients in a small bowl.
Use cold water to rinse swordfish steaks and then pat dry. Keep the fish skin so that the steaks hold together when grilling. Put the steaks in a non-reactive dish and use marinade to coat all sides. Cover the mixture and refrigerate for 30 minutes to one hour.
Heat the grill to high heat and use paper towels with olive oil to wipe its grates. This ensures that steaks do not stick on the grate when overturn them.
Remove any excess marinade from the swordfish steaks before placing them on the hot grill. Grill each side for 5-7 minutes and then turn over. Grill until the fish is well-cooked, remove it and allow it to rest for a few minutes before serving.