What's the recommended length of time for grilling swordfish?!


Question:

What's the recommended length of time for grilling swordfish?


Answers:
Depending upon the cut, if it is thick, I would cook it about 10-12 minutes on each side. A thinner cut, less time. Don't overcook it, it can dry out. Check the inside to see if it is flaky, if so, it is done.

Swordfish is pretty tricky. Overcooked, it's tough to eat, and undercooked, doesnt taste right.

You can try this recipe below from allrecipes.com, it gives flavor to the fish when you grill it. Bon Appetit!

Depending on the thickness, I do about 8 minutes per side. Then add a really good sauce for about 1 minute.

The standard recommendation, for all fish, is 10 minutes per inch of thickness. Measure at the thickest point to calculate thickness. However, it's best to check to make sure you don't overcook. Generally, swordfish steaks are about 1" thick, so cook over coals for approximately 4 minutes on each side, then check by gently inserting a fork into the meat and pulling back the flesh. The flesh shouldn't be pink, but slightly translucent and the juices should run when poked. If the flesh is still pink, you're safe going back for the remaining 1 minute on a side, but check again before pulling it off the flame.

Swordfish on the grill is best kept simple. Oil the rack before placing the steaks on the grill. Keep flame to medium. Brush steaks with olive oil (not extra virgin), sea salt, white pepper and minced garlic. Right before taking off the grill, squirt with some lemon juice and expose to a high flame very briefly (like 5 seconds on a side).

I like to serve grilled swordfish with some lemon herb butter: soften two sticks of salted butter, mix with 2 tbsp lemon juice, 2 tbsp fresh chopped tarragon and 2 tbsp fresh chopped parsley. Roll into a log shape using plastic wrap. Place in refrigerator for at least one hour. When ready to serve, slice on the diagonal into 1/2" slices. Serve on top of swordfish (also good on grilled chicken cutlets). Tastes great and a very attractive presentation, too!

It shouldn't need more than 4 minutes each side for one that is about 1/2-3/4" thick.




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