So here’s the deal – not everyone has a grill to grill swordfish – especially in the winter. That’s fine; as long as you have a grill, a grill pan, or a pan to lay the fish down on, this recipe still works. I’m working with several different varieties here to make sure you’re next swordfish comes out great.
1 swordfish steak, 1 to 1.5 inch thick
olive oil (extra virgin, my favorite!)
salt (sea salt)
pepper (freshly ground)
Your swordfish steak should serve two. Eyeball that – if it doesn’t serve two, you may have to adjust this recipe accordingly.
If using a grill pan:
Place grill pan in oven and preheat to 450 F.
Rinse and dry your fresh swordfish with paper towels. Brush with olive oil, and season to taste.
When the oven is preheated, turn off oven, place grill pan on stove, turn heat on to high. Wait 1 minute.
With a brush, coat the grill pan with olive oil. Add swordfish – listen for slight sizzle.
I prefer “cross-hatch” grill marks on my swordfish – so 3-4 minutes each side, twice flipped, is best.
Total time on the heat should be no more than 15-20 minutes, depending on the thickness.
If using a grill:
Get a two-level fire going. If you don’t know what that is, insert quip regarding how to grill here.
Get the grill to that point where you can’t hold you hand over it for more than 4 seconds.
Coat the grill rack with olive oil, and grill the swordfish, uncovered, 3-4 minutes each side.
Move the swordfish to the cooler part of the grill, and grill for 2-3 minutes each side.
Swordfish is fully cooked when no longer translucent. After 20 minutes, you’re good.