Thick-Cut Grilled Swordfish
NOTE: Unlike
salmon and tuna, we find that swordfish should be cooked until
medium—no more or less. A two-level fire is necessary; the fish
sears over the hot fire and then cooks through on the cooler part
of the grill. If you can only find thin steaks, see variation
below. Individual swordfish steaks are quite large. This recipe
serves four, or more if you are willing to cut the steaks into
smaller pieces.
2 swordfish steaks, cut 11/2 inches thick (about 11/4 pounds each)
2 tablespoons extra-virgin olive oil Salt and ground black pepper
Lemon wedges
INSTRUCTIONS:
1. Build a two-level fire (see figure 4). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels (see figure 32).
2. Cut swordfish steaks in half to make four equal pieces. Brush with oil and sprinkle with salt and pepper to taste.
3. Grill, turning once, over hot fire for 9 minutes. Move fish to cooler part of grill and cook over medium fire, turning once, until center is no longer translucent, 4 to 6 minutes. Serve immediately with lemon wedges.
VARIATIONS:
Thin-Cut Grilled Swordfish Steaks
Combine 4 swordfish steaks cut 3/4- to 1-inch thick with 1/4 cup extra-virgin olive oil in plastic zipper-lock bag. Marinate in refrigerator, turning several times, for at least 2 hours or overnight. Remove fish from bag and sprinkle with salt and pepper. Build single-level fire and grill over hot fire, turning once, until center is no longer translucent, about 6 minutes total.
Grilled Swordfish with Lemon-Parsley Sauce
Add 1 teaspoon grated lemon zest to olive oil for brushing on thicker steaks or marinating thinner cuts. Combine another 1/4 cup extra-virgin olive oil with 11/2 tablespoons lemon juice, 2 tablespoons minced fresh parsley leaves, and salt and pepper to taste in small bowl. Grill fish and serve with lemon-parsley sauce.
Grilled Swordfish with Salsa Verde
Combine 2 tablespoons minced fresh parsley leaves, 1 tablespoon minced fresh basil leaves, 1 tablespoon pitted and minced green olives, 11/2 teaspoons drained and minced capers, 1 medium minced garlic clove, 1 minced flat anchovy fillet, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and pepper to taste in small bowl. Grill fish and serve with sauce.