Recipe

Simple Grilled Swordfish Steak

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Photo by KelseyTheNaptimeChef

This recipe was entered in the contest for Your Best Swordfish Recipe
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KelseyTheNaptimeChef's Notes: We love a good swordfish cookout in the summer. We like to grill it, with a swipe of mayonnaise for moisture, and served with a squirt of lemon juice. It's a simple preparation that works...
We love a good swordfish cookout in the summer. We like to grill it, with a swipe of mayonnaise for moisture, and served with a squirt of lemon juice. It's a simple preparation that works perfectly every time. Sometimes we put it on warmed buns to make a sandwich, but we usually just eat it with some roasted summer vegetables and maybe a cold cous-cous salad.

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Serves 4-6

2 pounds Swordfish Ask a question about this ingredient

6 teaspoons Mayonnaise Ask a question about this ingredient

2 lemons, halved Ask a question about this ingredient

Kosher salt Ask a question about this ingredient

Fresh cracked pepper Ask a question about this ingredient

Plan on 6-8oz. of swordfish per person. Heat the grill to medium-high heat.
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Rinse and pat dry the swordfish. On one side of the steak spread 3 teaspoon of the mayonnaise and sprinkle 1-2 pinches of Kosher salt and 1-2 pinches of freshly cracked black pepper. Repeat this on the other side.
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Place the swordfish on the grill and grill it for 7 minutes per side. At the very end you can grill it for an additional 30 seconds per side to create a crosshatch pattern if desired. Remove from heat, divide swordfish amongst plates for serving. Give everyone half a lemon to squeeze over their fish. Feast!
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4 Comments on Simple Grilled Swordfish Steak

Da Frank added 2 months ago

Wish I would have read the comments before trying this recipe, used the suggested amount of mayo and had flare ups which made me move the fish to another part of the grill and as a consequence didn't get good marking, alas. Also, what exactly is 'medium high'? My gas Weber registered 500 (max temp is around 650) degrees when I put the fish on and it seemed a little over cooked and mushy at the table. I've always gotten good results cooking swordfish in a sauté pan before, but this was my first experience grilling - next time I'll use less mayo, and probably cook at a lower temp, too.

lastnightsdinner added about 1 year ago

Simple but elegant - perfect summer fare :)

dymnyno added about 1 year ago

Wow!! That sounds like a lot of mayonnaise. Did you mean tablespoon or teaspoon? I usually slather the fish with mayonnaise with my hands....uses a lot less. I am going to try grilling the fish. I usually use this method when baking in the oven. I agree with you ...I like a simple approach to grilling fish.

KelseyTheNaptimeChef added about 1 year ago

Thanks for catching the error - the drop down menu selected Tablespoon for me! 6 t. is my best guestimate, about 3 t. per side for a large steak. :) It makes such a difference when grilling the fish - keeps it moist.