Grilled Swordfish with Chipotle Cilantro Butter

Ross in Ventura

Ross in Ventura

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My wife Jackie wanted swordfish last night so I found this recipe which turned out very good.
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Started with Bakers with bacon fat and salt and pepper on a raised grid on the Egg at 400*.
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Salmon with lemon, Olive oil, and Chef Paul Prudhome's Blackened Redfish Magic.
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On the Egg for 5-min. a side.
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400*
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Served with Chipotle Cilantro Butter, Baked potato with butter sour cream and chives, and salad.
This was very good!!


Recipe:http://www.professionalrecipes.com/recipes/seafood/swordfish_chipotle_butter.html

Ross
 
I'm always kinda surprised that folks use Olive oil for grilling. I use a good quality variety of olive oil 'after' I grill - for the flavor layer it can provide - but to prep food I generally use a less costly oil, and one with a higher smoke point.

The oils I use for grilling & why.

Oh sheese - forgot to mention how tasty this cook looks!
 
Last edited by a moderator:
Looks great!!! One question - in the post, you said, " Salmon with lemon, Olive oil, and Chef Paul Prudhome's Blackened Redfish Magic." It was swordfish, right? Just checking, cause whatever it is, I want to try it.
 
CB said:
I'm always kinda surprised that folks use Olive oil for grilling. I use a good quality variety of olive oil 'after' I grill - for the flavor layer it can provide - but to prep food I generally use a less costly oil, and one with a higher smoke point.

The oils I use for grilling & why.

Oh sheese - forgot to mention how tasty this cook looks!
Click to expand...
Thanks, I'll read that

Ross
 
chambersuac said:
Looks great!!! One question - in the post, you said, " Salmon with lemon, Olive oil, and Chef Paul Prudhome's Blackened Redfish Magic." It was swordfish, right? Just checking, cause whatever it is, I want to try it.
Click to expand...
Yes it was swordfish the redfish magic was the seasoning

Ross
 
Ross, your meal looks wonderful! Thank you for the recipe too. If I can find some swordfish out here in the middle of nowhere, I'm going to give it a try! :-D
 
Those are some nice lookin' swordfish steaks...They remind me of tuna, is your disired doness seared on the outside and rare on the in? Looks wonderful...I've always wanted to try swordfish...Now I'll have to
 
Ross, good looki8ng job on the cook. Thanks as well to CB, appreciate the take on cooking with oils. Nice website as well.
 
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