Grilled Marinated Swordfish
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It’s not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don’t have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It’s a meal you’ll never forget.
- 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
- Salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 2 teaspoons soy sauce
- 1 tablespoon red-wine vinegar
- 4 sprigs rosemary or 1 teaspoon dried
- 1 tablespoon finely chopped garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons grated lemon rind
- ¼ teaspoon red pepper flakes
Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.
White: Larson Family Chardonnay, Carneros
Red: Larson Family Pinot Noir