Mar 21

Mar 21 Grilled Swordfish Steak

The one thing that I love to grill is Seafood. It can be a little challenging, but I will help guide you through some basic things to remember. I have grilled a lot of things, but this is my first time grilling a Swordfish steak.

I was at a local restaurant and someone ordered a Swordfish steak. She cut a piece with her fork and lets just say it was overcooked. That immediately got me thinking, I should grill that ASAP.

I went to my local supermarket and saw some fresh Swordfish steaks. They looked great but at this price I knew I couldn't mess this one up. I approached this the same way I do most fish.

What flavors are you looking to infuse the fish with? I didn't want to go with anything too overpowering. I chose Lanes BBQ Q-Nami rub because this brings an Asian BBQ flair. I also wanted to add a hint of sweet to the glaze.

When grilling fish I like my grill to be hot and I always preheat my pan. I am using my Weber Kettle and a charcoal chimney starter with about 3/4 lit of natural charcoal. For fish I like to use a cast iron skillet. I chose a skillet without the sides to make it easier to flip.

You want to grill the fish with the rub side down. I flip the fish when you get the color that you are looking for. The reason that I do it this way is, you will have a better chance of getting a good appearance.

After you flip the fish (now the rub side is up). You will want to check the internal temperature of the fish. The Swordfish will be done when the internal temperature is around 125 degrees F. I recommend probing from the side with a good digital thermometer.

If you want a glaze on the fish, I recommend a honey glaze. I went with Blend Smoke Honey. You will want to glaze the fish before the fish is ready to pull off. I recommend when the internal temperature of the fish is around 120 degrees F.