TIPS FOR FRESH SWORDFISH

Preparing the Grill

Preheat the grill until it is very hot. If you are using a charcoal bbq, make sure that the charcoal turns greyish white in colour or the swordfish would overcook and becomes dry.

Seasoning Swordfish

Rub the swordfish steaks lightly with olive oil and season with salt and pepper and any other seasoning you choose. You may also add some lemon juice to the oil or use other types of flavours like minced shallots, capers, olives, chili peppers, fresh herbs such as mint and parsley —or something a little sweeter such as pineapple juice.

Time to Grill

Brush the grill with vegetable oil to prevent the swordfish from sticking and place the steak on the grill. Don’t walk away for too long with this fish, it has a short cooking time—only about 6 to 10 minutes depending on the thickness of the steak.

After about 5 minutes turn once the swordfish and let it finish cooking on the other side. Always use tongs when turning your swordfish. Don’t poke at it with a fork since this can dry out the meat and may tear the flesh enough to really mess up your presentation. Cook the swordfish until the meat is opaque, you don’t want to see any clear flesh at all. You can gently pull a piece of the swordfish away with a fork to see.

Serve it alongside fresh vegetables, salad or rice or ideally a red caper tomato salsa. The thick and meaty nature of swordfish also lends itself well to being cut into cubes and used as the focal point of grilled kebabs.

Before your fish hits the grill, BATHE IT IN FLAVOUR!

Grilled Fish Marinades and Rubs recipes

BBQ Marinade Recipe

1,200gr tomato ketchup

430ml sweet chili sauce

60ml soy sauce

200gr chopped fresh parsley

40gr chilli

Mustard Coriander Rub Recipe

1 small jar Dijon Mustard

120gr leeks finely chopped

400ml vegetable oil

250gr chopped fresh parsley

60gr chopped fresh coriander

15gr salt

100gr chopped fresh celery

Thai Rub Marinade

80gr chilli (minced)

80gr ginger (minced)

40gr garlic (minced)

100gr onion (minced)

50gr leeks (minced)

30gr parsley (minced)

10gr coriander (minced)

20gr lemongrass (minced)

15gr curry

10gr salt

Ginger, Honey & Mint Marinade

70gr fresh ginger (peeled and minced)

75gr honey

250gr chopped fresh mint leaves

70ml extra virgin olive oil

500gr chopped fresh parsley

100gr leeks (minced)