How To Grill Swordfish
If you’re turning to the open sea for cooking options, perhaps it would benefit the aspiring chef to know how to grill swordfish. Hey, anyone can grill a burger, but seafood is often a bit more of a challenge to prepare since it’s more delicate than beef or poultry. If you want to learn how to grill swordfish and grill it well, the list of tips below will aid you in cooking up the perfect seafood steak.
You can’t grill with your imagination, unfortunately. If you want to cook swordfish as painlessly and fruitfully as possible, you will need the following:
- Cooking spray and/or butter/margarine
- Grilling tongs
- A spatula (metal, not plastic)
- Basting brush or baster
- Seasonings (herbs, vegetables, spices, juices)
- A grill
- Swordfish steaks (obviously)
- Nonstick. No matter how much you plead, hope and implore to the fish gods, fish will stick to a grill and come off in pieces. That is unless, of course, you copiously mist the grilling surface with some nonstick spray. Swordfish is pretty meaty as far as fish, so while it’s not as likely as other seafood to fall apart, it’s best to ensure each steak remains in one piece. Moreover, you can steep the fish in oil before grilling for a similar effect. However, if you’re eating fish in order to improve your diet, you might not want to soak your food in liquid calories.
- Nonstick II. Baste the swordfish frequently with butter or butter substitute so as to add flavor on top of keeping the meat from clinging to your cooking surface. Again, if you’re watching your diet, don’t do this one and go with the spray.
- Uncut. If you’re grilling whole steaks of swordfish, leave the skin on for the cooking process; this will help keep the fish moist while it’s being prepared. Be sure to remove this skin before serving the fish, though, as it gets very rubbery and generally not ideal for consumption unless, for some reason, you really want to eat it.
- Flavor. You don’t need to go too nuts with seasonings or marinades. Things like garlic, butter, lemon or even salt and pepper are great when mixed with an olive oil base. And there are all manner of herbs you can toss in as well like parsley, basil, rosemary, oregano, thyme, sage, crushed red pepper and even mint. In short, just about anything will taste fine on swordfish.
- Cooking. As mentioned beforehand, you don’t want to overcook swordfish. The recommended method in which to grill swordfish is to cook it over medium-heat coals for about four to five minutes on one side and then maybe three minutes on the other side. The uneven cooking times might seem unusual, but it will prevent the fish from cooking too much. Grill the fish until it is totally opaque and becomes light and flaky. If you find your steaks are a little pink in the middle after cooking, this by no means will make you ill. But if you prefer, you can always grill your steaks longer to get rid of the undercooked spots.
- Final tips. When shopping for the best swordfish steaks, be sure to find ones where the line of red flesh in the middle is bright red, as this is an indicator of freshness. Brown, on the other hand, is a sign that fish has been there for a while and won’t taste as good. Also, swordfish wrapped tightly in plastic can keep in a freezer for about three months, but once it’s past that point, its freshness, flavor, edibility and (probably) sanitary quality go down the toilet. It’s best to grill swordfish within 48 hours of purchasing it to guarantee the best flavor and to ensure it won’t be growing and turning colors when you do open it.