This was always a special occasion dish when I was growing up. Precisely because of its dense meat, it absorbs a marinade more successfully than fish that are more delicate. Lemon and garlic tend to overwhelm white fish whereas the ‘meatiness’ of swordfish is complemented by stronger flavors. We find that swordfish is actually the preferred fish to cook on the grill; it doesn’t lose any of its natural flavor or dry out. It’s completely moist and flavorful. We paired it with grilled zucchine and Cerines Insalata di patate loaded with blanched green beans, grape tomatoes and herbs and finished with tuna and anchovies and slices of our pickled eggs.
Prepare your grill.
On both sides, season six steaks (usually one per person) with the following:
- extra-virgin olive oil
- coarse sea salt, crushed in your hand
- freshly ground black pepper
Place the steaks in the grilling basket and cook over the wood coals for 20 minutes.
Remove the steaks from the grill to a large platter. Garnish the steaks with:
- 2 T. pink peppercorns, crushed
- slice of lemon
- drizzle of olive oil
- sprinkling of parsley
Tips for using the myGrill™ Chef SMART:
Use the baskets (Stainless Steel Rotating Racks) of the myGrill™ Chef SMART grill for best results. Place the stainless-steel grates on the grill and grill up some vegetables simultaneously.
Use the Automatic Mode and choose “Fish”. Cook for 20 minutes. You want them to be moist and succulent, not dry and tasteless. When you’re cooking over wood coals, just when you think it needs a couple more minutes, take it off.