Swordfish is not as popular as tuna and salmon for grilling but it is a favorite choice for seasoned pitmasters. Unlike the fatty and flavorful red meat of say king salmon a typical swordfish steak has the white hue of pure high-quality protein. When grilled properly a swordfish steak has a meaty flavor that is very similar to beef making it a great choice for those who can’t stand the fishy flavor of typical grilled fish.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 COOK LIKE A PRO | 2019-03-23 01:18:03 |  130,006 Views |
Grill Swordfish Like a PRO
For best results you need to start with the right cut of swordfish. Make sure the cut you choose is at least an inch thick (1 ½ inches is best if available.) Anything thinner than ¾ inch risks overcooking which can quickly ruin this delicate fish.
While a center cut of salmon and other fatty fish can be somewhat forgiving slightly overcooked swordfish is different. It’s so lean that if you overcook the meat and boil out all the moisture it instantly turns into a solid block of dry protein. The texture will be leathery and the flavor will be…well no flavor at all. A thicker cut gives you more wiggle room when grilling your expensive wild-caught swordfish.
While the exact time frame will depend on how thick your swordfish steak is and how hot your grill is it generally takes no longer than 10 minutes for your swordfish to cook through (preferably on a bed of lemon slices to keep it from sticking to the grill). So aim for about five minutes on each side. You’ll know your swordfish is done when you see nice sear marks from the grill and the meat changes from slightly translucent to opaque. If you’re worried about overcooking it instead of searing both sides on the grill simply sear one side and place it in the oven unsealed side up. You’ll also want to leave the skin on as it cooks as it helps retain moisture. Trim this off when you’re ready to serve as swordfish skin is very tough and tastes unappetizing.
