Published: March 11, 2012
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In thinking about this week’s amazing grilling adventure, I thought to myself about grilling something out of the box, you know not the typical Beef, Chicken, or Pork recipe but something really different.
Unfortunately, every morning I have the great pleasure of spending a lot of time on the Washington D.C. Metro sitting and thinking about what is my next barbecue or grilling adventure. Lucky for you, let’s just say that I come up some amazing adventures and 100 ways to improve Grilling with Rich! One idea that I came up with this past week was wanting to grill Swordfish Steaks. Yes, you heard me right, Grilling with Rich is going to be grilling swordfish.
So with the mission ahead of me, yesterday I traveled to the Washington D.C. Fish Market to purchase some swordfish. The Maine Avenue Fish Market of Washington, D.C., also known as “the Wharf” or “the Fish Wharf”, is one of the few surviving open air seafood markets on the east coast. In operation since 1805, it is the oldest continuously operating fish market in the United States, 17 years older than New York City’s Fulton Market, which was relocated to the Bronx in 2005. The Maine Avenue Market was relocated in the 1960s, within a few blocks of its original location on the Washington Channel.
Instead of using my regular gas grill for this adventure I decided to really do something different from my normal grilling adventures I decided to fire up my charcoal Weber Kettle and grill the fish on charcoal instead of using gas.
Since this is the first grilling adventure of the season using my charcoal grill I had to review some the basics of Charcoal grilling. I opened my handy America’s Test Kitchen Summertime Grilling Magazine and I found this great info-graphic that I decided to share with you.
While researching for various recipes to try and more importantly use, I saw that many of them called for grilling the swordfish in the the whole. But for this fish grilling adventure, I decided to take a very different route and just grill the actual meat. Now an important fact about the swordfish that you will have to keep in mind. Swordfish are classified as oily fish. Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of mercury in swordfish. The FDA recommends that young children, pregnant women, and women of child-bearing age not eat swordfish.
The Recipe: The reason why I really liked this recipe out of the thousands of recipes that I found on the internet was because this recipe stood out to me. The combination of a lemon marinade and the bit of Tabasco sauce gave the fish contrasting flavors. The tart flavor of the lemon worked really well with the heat of the Tabasco sauce surprisingly was a perfect combination.
Swordfish Steaks with A Lemon Marinade
Cook Time: 20 minutes
Total Time: 20 minutes
- 6 swordfish steaks about 1 inch thick
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- dash Tabasco sauce
- 1/4 teaspoon sweet paprika
Putting it All Together:
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Using a grill brush, brush the swordfish with the mixture then sprinkle half of the paprika on the fish. Set the remaining lemon juice mixture and paprika aside for the marinade.
Using a chimney starter fill it half way and light your coals until they are nice and hot and amber. Using a non-stick spray, grease your grill grates and then place the swordfish on the grates directly or in a greased grilling basket. Grill over medium meat for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.