If you’re looking for a perfect grilling fish, Hy-Vee’s Responsible Choice swordfish may be it. It is always sold as steaks, and the meat is so firm, and well, meaty, that many many non-fish eaters will gladly eat swordfish.
Its firm texture also helps prevent the steaks from falling apart on the grill, a huge plus.
Cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle. I cook it about 5 minutes on one side, then 4 to 5 minutes on the other for an inch-thick steak. The uneven time gives you a great sear on one side (the side you serve facing up) while not overcooking the swordfish.
Make sure to leave the skin on when you grill, but take it off to serve. The skin is rubbery, but it helps keep the meat moist.
Grilled Swordfish with Red Curry Coconut Sauce
All you need:
- 1 1/4 cups coconut milk, divided
- 3 1/2 tbsp red curry paste, divided
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 1/2 tsp light brown sugar
- squeeze of fresh lime
- 4 swordfish steaks, about 2 pounds
- salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp finely chopped green onion, for garnish
- 2 tbsp chopped fresh cilantro, for garnish
- Grilled baby bok choy and steamed rice, for serving
All you do:
- Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan. Place over medium heat and bring to a boil. Add 2 tablespoons curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes. Stir in the remaining 1 cup coconut milk to achieve a smooth consistency and slowly incorporate it into the curry paste mixture.
- Add the fish sauce, soy sauce, sugar and lime juice. Bring to a boil, stirring constantly, and adjust the heat to maintain a simmer. Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes. Set aside.
- Prepare the grill for direct heat cooking over medium-high heat. Season the swordfish steaks with salt, pepper and olive oil and place on clean grill grates. Grill 4 to 5 minutes per side with the lid closed until fish flakes easily with a fork. Serve the swordfish with the sauce, topped with green onions and cilantro. Grilled baby bok choy and steamed rice make a great side dish.
Grilled Swordfish with Tomato Orange Salad
All you need:
- 3 navel oranges
- 1/4 cup extra-virgin olive oil, divided
- 1 tbsp minced shallot
- sea salt and black pepper, to taste
- 4 (6 oz, 1-inch-thick each) swordfish steaks
- 1 pound mixed cherry tomatoes, halved
- 1/3 cup torn basil leaves
- 1/3 cup chopped pitted kalamata olives
- 1 (5 oz) container baby arugula
- squeeze of fresh lemon
- 1 tbsp olive oil
- olive oil for brushing
All you do:
- For the swordfish, remove the zest from 1 orange with a microplane (yielding about 2 teaspoons) and reserve. Cut away the peel and white pith from oranges; cut out the segments and reserve. Squeeze any remaining juice from the orange membranes into a small bowl and add orange zest, 2 tablespoons oil, shallot, salt and pepper. Pour into a large food-storage bag; add swordfish steaks, seal bag and turn to coat. Marinate at room temperature while preparing grill.
- For the salad, gently stir together the orange segments, tomatoes, basil, olives, remaining 2 tablespoons olive oil, salt and pepper. In a large bowl, toss baby arugula with fresh lemon, olive oil, salt and pepper; set aside.
- Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove swordfish steaks from marinade; discard marinade. Brush the cooking grates clean and oil the grill rack. Brush swordfish steaks with oil. Grill swordfish over direct heat 10 minutes, turning once, or until just opaque but still moist in the center. Place arugula mixture on a large platter, top with the steaks and then top with the tomato orange mixture; serve immediately.