Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill. The high oil content will keep the steaks moist during cooking. Have your fishmonger cut the steaks about 1/2-inch thick and then remove the bloodline from the center of the steak, giving you two pieces from each steak. Serve these tasty steaks with grilled asparagus, rice pilaf and lemon wedges.
- 4 5-ounce trimmed swordfish steaks
- 1/2 cup zesty Italian dressing
- 2 tbsp mince flat leaf parsley
- 1 tsp Old Bay seasoning
- Rinse the swordfish under cold water and pat dry with paper towels.
- Brush the steaks with the Italian dressing. Season them with the pepper.
- Preheat the grill for medium-high (350 to 400 degrees F.) direct grilling. Lightly oil the grill grates or spray them with cooking spray.
- Place the steaks on the grill and cook for three minutes. Flip the steaks over and cook another two minutes or to an internal temperature of 145 degrees F.
- Remove the steaks from the grill and sprinkle with Old Bay. Garnish with parsley.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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