Swordfish is probably one of the easiest fish to cook. It is definitely one of the tastiest as well, even with little to no seasoning. With that being said, try and keep it simple! One of my favorites is a combination of paprika, fresh lemon juice, some sea salt and fresh cracked black pepper with a sprinkle of Old Bay right before its done! This can either be done on the grill or in the oven. For this recipe I used my cast iron stove top grill. I have found that this is great when served on a bed of grilled red peppers and Spanish onions and topped with fresh avocado and a side of grilled Old Bay & Butter Corn!
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Grilling the Swordfish
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Ingredients
- 1 - Swordfish Filet
- 1 - Ear of fresh Jersey White Corn
- 1 - Red Bell Pepper (local or domestic)
- 2 - 1/4" Slices of Spanish Onion
- 1 - Lemon
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Old Bay Seasoning
- Butter To Taste
Directions
1.
Begin by wiping down the grill surface with a paper towel soaked
with a bit of vegetable oil to keep the fish and vegetables from sticking and
set your burner to medium-low. Although my grill covers the surface of two burners
I like to just use one side and keep the other as a warming zone.
2.
At this point, you should soak the corn in a baking dish or bowl
of water with a sprinkle of sugar for 15-20 minutes. You can skip this step if
you are in a hurry by peeling the corn, wrapping it tightly in a wet paper
towel and microwaving it for 1.5 minutes or until semi soft.
3.
Next I cut all of my vegetables. Since we are grilling, I
like to cut my peppers into 4 flat quarters so they lay evenly on the grill and
cook throughout. For the onion I cut two 1/4" slices keeping the rings
together while removing the outer skin. You can now throw those on grill!
Next Steps
1. A fourth of a
teaspoon of paprika per piece should be enough for the spiciness, also crack
some fresh black pepper and sea salt and rub all dry ingredients into the
fish thoroughly.
2. By now your veggies
should be getting a nice char and you should flip them over. You can also add
the corn to the grill. Some people prefer to wrap it In foil, leave it in the
husk or just put the peeled corn straight on, it all depends on personal
preference and time frame. I was running short on time so I used the
microwave trick to cut down on grill time. To season the corn I use a bit of
butter, black pepper and old bay seasoning to give it a spicy and salty
flavor that reminds me of crabs in the summer.
3. Since the fish
doesn't take long to cook (15-20 minutes) you want to save that for last.
Just before it goes on I squeeze the juice from a quarter of a lemon on top
while setting aside another half of a lemon to use throughout cooking.
4. Cook for 7-10
minutes on each side or until grill marks have turned the swordfish
golden-brown.
5. Remove Peppers from
grill and slice into strips and lay on plate with onions.
6. Finish cooking corn
and swordfish and lay on top of peppers and onions.
7. Top with a few
slices of fresh avocado and salt. Enjoy!
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