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Sunday
Jul012012

Grilled Swordfish

When the Block Island swordfish is running at this time of year, there is nothing better.  I usually prepare Swordfish two ways:  grilled and served on a soft roll with homemade tartar sauce, or grilled and service with a simple butter, garlic and lemon sauce.  

Grill it the same, either way.

For the Fish:

Fresh caught, wild swordfish, ½ steak per person, usually cut 1 to 1-1/2 inches thick
½ stick unsalted butter, melted
Salt and Pepper
Grill Plate for the Grill 

  • Trim the fish of all the skin and bloodline.  If you like the belly flap, toothpick it to the loin section for even cooking.  Salt and pepper the steaks and pour the melted butter over the fish.  Store in the refrigerator until you are ready to grill.  The butter will harden on the fish.  You want that.
  • Preheat your gas grill, or get your charcoal grill up to its highest temperature, with the grill plate on the grates. 
  • Being careful to leave the butter on the steak, flip the steaks onto the grill plate butter side down.  Once you have placed the steaks on the grill, do not attempt to move them.  Sear the steaks for at least 4 minutes, or until the fish is seared and lifts easily off the grill plate.  Don’t make the mistake of trying to flip your fish too soon, and loosing much of it to the grill.
  • Flip the steaks, and then scrape the remaining butter out of the dish and spread it on top of the steaks.  Grill another 4 minutes. 
  • Remove the steaks to a clean dish, and cover lightly with foil to rest, while you eat your salad.  About 10 minutes.  This will steam the fish so that it is cooked completely through, yet retain a crisp crust on the outside.
  • Serve hot either on a toasted roll with Homemade Tartar Sauce, or with the Butter, Garlic and Lemon Sauce, and your favorite vegetable of the summer. 

Homemade Tartar

Chop three whole kosher dill pickles very fine, and sieve or squeeze out the liquid.  Mix with ½ cup or more good quality mayonnaise, such as Hellman’s.

Butter, Garlic and Lemon Sauce

Heat 4 Tbs unsalted butter in a small sauce pan.   When the butter starts to sizzle, add two cloves garlic, sliced or minced and allow to turn just golden, then immediately add the juice of a half lemon and remove from the heat.  Pour this over the fish for serving.

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