GRILLED SWORDFISH WITH LEMON MARINADE
June 22, 2012
When you ask grillers what they are most fearful of cooking, the answer is almost always fish. Here to take the grilled fish challenge is Rich Wachtel of GrillingwithRich.com with a big ol’ swordfish steak.
Every morning I have the great pleasure of spending a lot of time on the Washington D.C. Metro sitting and thinking about my next barbecue or grilling adventure. One idea that I came up with this past week was swordfish steaks. Yes, you heard me right, Grilling with Rich is going to be grilling swordfish.
To get started, I traveled to the Washington D.C. Fish Market to purchase the fish. Known as “the Wharf” or “the Fish Wharf”, this is one of the few surviving open air seafood markets on the east coast. In operation since 1805, it is the oldest continuously operating fish market in the United States, 17 years older than New York City’s Fulton Market, which was relocated to the Bronx in 2005. The Maine Avenue Market was relocated in the 1960s, within a few blocks of its original location on the Washington Channel.
With the fish in hand, I began researching various recipes to try and saw that many of them called for grilling the entire swordfish. For this fish grilling adventure, however, I decided to take a very different route and just grill the steak.
The Recipe: The reason why I really liked this recipe out of the thousands of recipes that I found on the Internet was because the combination of a lemon marinade and the bit of Tabasco sauce gave the fish contrasting flavors. The tart flavor of the lemon worked really well with the heat of the Tabasco sauce, creating a surprisingly perfect combination.
Swordfish Steaks with a Lemon Marinade
Cook Time: 20 minutes
Total Time: 20 minutes
- 6 swordfish steaks about 1 inch thick
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- dash Tabasco sauce
- 1/4 teaspoon sweet paprika
Putting it All Together:
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Using a grill brush, brush the swordfish with the mixture then sprinkle half of the paprika on the fish. Set the remaining lemon juice mixture and paprika aside for the marinade.
Using a chimney starter fill it half way and light your coals until they are nice and hot and amber. Using a non-stick spray, grease your grill grates and then place the swordfish on the grates directly or in a greased grilling basket. Grill over medium meat for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.