Mmm…the smell of the grill firing up on this scorching So Cal summers eve. Swordfish is on the menu for tonight and is one of our favorite fishes to eat off the grill!
This spikey shnauzered fish offers a mild flavor and firm-stick -to-the-ribs-steaky texture that doesn’t leave you wanting more! When it comes to eating fish, hubby and I call ourselves purists in a sense, where we don’t like our gorgeous fish covered in thick high-fructose, corn-starchy, yellow #4, can’t read your chemical names that end in ionizidation-glutamated sauces…or whatever its called…if it’s good fish…it will taste good!
So what do you look for when looking for swordfish? Well the first step when walking into any fish market, is the smell. If it smells fishy..run! Fish shouldn’t ‘t smell “fishy”, but instead smell like the ocean, is what I think.
Don’t get one with too many blemishes and try to avoid the blood line if possible, but you can cut that off anyway.
Prep Time: 5 min
Cook Time: 8 min (4min each side)
Yields: 2-3 servings
1lb wild caught swordfish steaks
2 tbsp olive oil
2 tbsp Australian Murray flake salt (more about this later)
1 tbsp garlic pepper
Juice of 1 lemon
Get your fish ready. Rinse and pat dry, cut the bloodline off if you need to (its not appetizing in my opinion). Work off a plastic cutting board, I never put fish or meats on a wood cutting board for sake of seeping through, just FYI.
Drizzle the fish with olive oil and sprinkle on the salt and garlic pepper, “pressing” it into the fish on both sides.
|With about that much seasoning|
OK..so now let me talk about this Murray River Flake Salt. It’s awesome! If you live in California, you can find it at Bristol Farms. It’s flaky and mild and has its own beauty-not too overpowering salty flavor, that doesn’t leave a salt-lick sting on your tongue. The leftover flavor is soft and goes perfect with the smokiness of grilled fish!
Get your grill nice and hot and grill on first side for about 4 min or until you see proper grill marks and a beige’ish color.
Turn over for another 4 min to get some more grill marks and squeeze with some lemon juice.
When the fish is done, you want it to be a juice medium in temp and color.