Swordfish: Beef Steak in Disguise
Swordfish and beef share so many qualities that you can use the same cooking methods for both. Thanks to swordfish's meatiness and firmness – and the fact you only find it in steak form – you get superb results from pan-frying, broiling and roasting, but one fundamental factor, taste, elevates one cooking method above the rest: grilling.
The meatiness of swordfish contrasts nicely with its mildly sweet flavor, which in turn contrasts nicely with the smoky, charred flavor grilling imparts. Its mild flavor and meatiness also opens swordfish up to the flavor infusion extended marinating provides. Unlike lighter fishes, you can marinate swordfish up to an hour without damaging the protein fibers. Swordfish has a moderate fat content – not nearly as much as, say, sea bass or tuna belly – so you want grill it just until it's cooked through, or 140F, to keep it from drying out (carryover cooking will bring it up to 145F).
Total Time: 30 minutes | Prep Time: 20 minutes | Serves: 4
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 tablespoon oregano, freshly chopped
- 1/2 tablespoon basil, freshly chopped
- 1 shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 4 thick (6- to 8-ounce) swordfish steaks
- Mix the olive oil, lemon juice, garlic, oregano, basil, shallot, and salt and pepper in a mixing bowl. Pour the marinade in a shallow dish and lay the swordfish steaks in it.
- Turn the swordfish over to coat it. Marinate it at room temperature for at least 15 minutes, turning the steaks over halfway through.
- Heat the grill using a two-zone fire (the same as you would do for steak or hamburgers). Lay the swordfish on the grill.
- Grill the swordfish for 5 minutes. Turn the swordfish over and grill an additional 2 to 3 minutes, or until the steaks reach an internal temperature of 140F. Baste the swordfish steaks with the marinade a couple of times during cooking.
How to Cook Churrasco Steak in a Pan
How to Cook Buffalo Fillet
How to Cook London Broil
How to Cook Kobe Steaks
How to Grill a Ribeye on a Weber Q
How to Broil Filet Mignon Wrapped in ...
How to Grill Tuna Steak
How to Sear Tenderloin Steak and Cook ...
How to Cook Yak
Easy Ways to Cook Pork Steak
How Do I Cook a Tuna Steak Without ...
How to Cook 5 Lbs. of Beef Tenderloin
How to Cook Venison Backstrap Steaks on ...
How to Convection Roast a Brisket
How to Marinade a Porterhouse Steak for ...
How to Pan-Sear Swordfish
How Long Does It Take to Bake Minute ...
How to Broil Strip Steak
Ways to Cook Cross Rib Steak
How to Cook a Tender Top Sirloin Roast
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.