Swordfish can be found on the menus of upper-end restaurants as an exotic and bold choice for seafood consumers. Swordfish steaks are hearty yet surprisingly lighter than tuna steaks, yet like tuna they are dense with flavor, healthy vitamins and nutrients. Similar to Ahi tuna, swordfish needs only light cooking methods such as searing and grilling. The flakes of swordfish steak are moist, yet firm in texture, and hold together very well for seafood stews such as cioppino. Swordfish is ideal for outdoor grilling and stands up well to bold marinades and zesty sauces.
Garlic grilled Swordfish
Ingredients 6-ounce swordfish steaks, about 1 inch thick
teaspoon kosher salt
teaspoon black pepper
cloves garlic, thinly sliced
teaspoons olive oil
Grilled Pineapple Salsa
1. Season both sides of the fish with the salt and pepper. Sprinkle half of the garlic in a baking dish and top with the swordfish. Sprinkle with the remaining garlic. Set aside for 10 minutes.
2. Heat grill to medium. Brush grill rack with oil.
3. Scrape the garlic from the fish. Transfer the fish to grill and cook, turning once, until opaque throughout, about 8 minutes total. Serve with the Grilled Pineapple Salsa.