Prep The Grill For Barbecued Swordfish
For warm-weather dining, let’s take advantage of the annual return of the migratory ocean fish to the Northern Hemisphere. Today, we will prep the grill for the great flavor of barbecued swordfish.
Swordfish, tuna and many other migratory ocean fish spend their summers in the Northern Hemisphere, feasting on the rich and bountiful sea life. For the winter, they head to the Southern Hemisphere.
Swordfish has a firm, steak-like texture but is much more healthful than beef, and lower in fat and cholesterol than salmon.
Swordfish should be almost translucent with solid, firm flesh and a fresh, sweet smell. Avoid opaque, whitewashed, soft and fishy-smelling swordfish.
Select center-cut steaks about 1 to 2 inches thick. The thinner cuts are best for meat cooked medium-well or well-done. Thicker cuts are better if you prefer medium or lesser-cooked doneness. Remove the skin and any dark, fatty tissue from the steaks.
Rub the surface of the fish with a few drops of olive or canola oil to allow the dry heat from the grill to quickly penetrate the fish. Without the oil, the surface of the fish may become dry.
Carefully clean and oil the grill grates to prevent the fish from sticking. Preheat the grill. Place the swordfish steaks on the grill and cook until seared well, about four minutes. Turn over and finish cooking to desired temperature. Steaks are medium-done when moisture begins to bead on the surface.
The flavor of great grilled swordfish is sublime with just a squeeze of fresh lemon. Swordfish also stands up to spicier flavors and even a good cloaking of your favorite barbecue sauce.
For the best of swordfish and barbecue, lighten up some of that thick, gooey texture by thinning your barbecue sauce with lime or lemon juice. A bit of tart microbrewed beer will work pretty well, too.
Barbecued Swordfish
Olive oil (for grill grate)
1 cup favorite barbecue sauce, divided
1/4 cup fresh lime juice
4 tablespoons fresh lemon juice, divided
24 large spears of asparagus, lower third trimmed away, peeled as necessary
2 tablespoons olive or canola oil
Sea salt or granulated salt to taste
Freshly ground black pepper to taste
1/4 cup snipped chives
4 swordfish steaks (1-2 inches thick), about 6 to 7 ounces each after trimming skin and dark fatty tissue
Pinch of mild paprika
1 bunch cilantro, washed, patted dry, leaves picked from the stem
Prepare the grill grates by thoroughly cleaning and oiling with olive oil. Preheat the grill to hot.
In a small bowl, combine 3/4 cup barbecue sauce, lime juice and 1 tablespoon of the lemon juice. Set aside.
In a shallow dish, combine the asparagus with 2 tablespoons olive or canola oil just to coat. Sprinkle with salt and pepper. Place the spears perpendicular to the grates so that they do not fall through. Cook until spears begin to brown, then turn by flipping or rolling with a metal spatula. Continue cooking until browned and spears begin to soften, about 3-5 minutes depending on size. Remove from the grill and sprinkle with the remaining 3 tablespoons of lemon juice. Sprinkle the asparagus with the chives. Set aside and keep warm.
Generously season the swordfish steaks with salt, black pepper and paprika. Drizzle the surfaces with a few drops of olive oil and rub into the surface with the spices.
Place the swordfish steaks on the grill, cooking until well seared, about 4 minutes. Turn over and brush the cooked surface of each with 2 tablespoons of the barbecue sauce. Cook to desired degree of doneness, about 3-6 minutes depending on thickness. Medium is approximately when moisture begins to bead on the surface of the steaks. Turn over again and brush each with 2 tablespoons barbecue sauce.
Position the grilled asparagus in the center of the serving plates. Place the swordfish over the asparagus. Sprinkle the cilantro over the swordfish and serve.
Yield: 4 servings.
Nutrition information per serving: 304 calories, 13 grams fat (38 percent fat calories), 66 milligrams cholesterol, 9 grams carbohydrate, 37 grams protein, 285 milligrams sodium.