Recipe by GREG IN SAN DIEGO
Perfect fish-grilling is achieved with a light marinade and a few quick minutes over the fire, to make perfect fish that's seared on the outside and moist inside.
Top Review by YiayiaMouse
OMGosh! I thought I had rated these ages ago! I must've only put it in the SD Zaar thread. We really enjoyed the swordfish. It was yummy and the grill marks were beautiful! We used our own homemade salsa, which is quite spicy, so I am not sure how much of the marinade came through. Just yummy, though, and we'll make it again and again! Thanks, Greg!
- 1⁄2 cup olive oil
- 2 teaspoons minced garlic
- 1 lime, juice of
- 1 tablespoon cilantro, minced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 fresh swordfish steaks, 2 pounds, total
- fresh salsa (your recipe or, Heaven forbid, jarred.)
Directions See How It's Made
- Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
- Place the fish in a resealable container.
- Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
- Marinate in the refrigerator for 6 to 8 hours.
- Start the coals in a charcoal grill or preheat a gas grill.
- Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
- Then, rotate the fish 90 degrees to create a second set of marks.
- After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
- To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.