Grilled Marinated Swordfish Steaks
Ingredients
- Four 6-ounce, 1-inch thick center-cut swordfish steaks
- Salt and freshly ground pepper, to taste
- 3 tbsp. olive oil
- 2 tsp. soy sauce
- 1 tbsp. red-wine vinegar
- 4 sprigs fresh rosemary, chopped, or 1 tsp. dried
- 1 tbsp. garlic, finely chopped
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 tsp. grated lemon rind
- ¼ tsp. red pepper flakes
Instructions
- Pre-heat a charcoal grill/broiler or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides.
- Place oil in a flat dish and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes; blend well.
- Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes; turn and cook for 3 minutes more; longer if desired.
- If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.
- When cooked, serve with side dish of choice.
Notes
Swordfish can be very chewy when not cooked through. We recommend a temperature closer to well done.