Swordfish - Need Help!

HolySmoke · 05-07-2011, 07:31 AM

Anybody have some good ideas for swordfish steaks (grilled)? Have a large Engagement party coming up & one item the bride to be loves is swordfish...

Thanks in advance...

JC

ParkAvenue_2 · 05-20-2011, 10:54 AM

When I grill swordfish steaks, I like to keep it pretty simple. I'll saute in a pan or cast iron skillet with a combination of white wine, lemon juice, olive oil and just a tiny bit of salt and small amount of chopped onion.

A few minutes on moderate heat and then transfer to direct heat on the grill to sear and finish.

I like this method. It's simple and easy, and you end up tasting swordfish rather than a bunch of sauce.

Slamdunkpro · 05-20-2011, 12:26 PM

Quote:

Originally Posted by HolySmoke

Anybody have some good ideas for swordfish steaks (grilled)? Have a large Engagement party coming up & one item the bride to be loves is swordfish...

Thanks in advance...

JC

Swordfish doesn't hold all that well, so you need to sauce it or it'll dry out in a steam table pan. I make a mild beurre blanc and use that. If you're grilling to order salt, pepper & butter is hard to beat.

Crash · 05-24-2011, 04:22 AM

We do a lot of swordfish over here. Not for vending/catering, just eating. Slamdunkpro nailed it, this fish will not hold well. Your best bet is to buy the swordfish in filets and cut them yourself, thin... about the width of a AA battery.

Cook them over a hot grill (generously oiled) and you should be able to crank out 20-30 portions of swordfish in 4-5 minutes.

How many folks are you expecting?

05-07-2011, 07:31 AM	#1
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Downloads: 0 Uploads: 0	Swordfish - Need Help! Anybody have some good ideas for swordfish steaks (grilled)? Have a large Engagement party coming up & one item the bride to be loves is swordfish... Thanks in advance... JC __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Yard Pit, JC'S Bar-B-Que Roadhouse (SOLD), 18WSM 22.5WSM, Smokey Joe, Meadow Creek PR60

05-24-2011, 04:22 AM	#4
Crash is one Smokin' Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu) Downloads: 0 Uploads: 0	We do a lot of swordfish over here. Not for vending/catering, just eating. Slamdunkpro nailed it, this fish will not hold well. Your best bet is to buy the swordfish in filets and cut them yourself, thin... about the width of a AA battery. Cook them over a hot grill (generously oiled) and you should be able to crank out 20-30 portions of swordfish in 4-5 minutes. How many folks are you expecting? __________________ Crash - HIBarbeque.com

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05-20-2011, 10:54 AM	#2
ParkAvenue_2 On the road to being a farker Join Date: 05-13-08 Location: Kansas City Downloads: 0 Uploads: 0	When I grill swordfish steaks, I like to keep it pretty simple. I'll saute in a pan or cast iron skillet with a combination of white wine, lemon juice, olive oil and just a tiny bit of salt and small amount of chopped onion. A few minutes on moderate heat and then transfer to direct heat on the grill to sear and finish. I like this method. It's simple and easy, and you end up tasting swordfish rather than a bunch of sauce.