Let me preface this, we do not have access to great seafood here, but occasionally my wife buys swordfish steaks. I’m personally mixed on them, and have some plans to compliment it.
Everything I know is treat it like a steak. Should I SV or shouldn't I? I feel like I tried SV’ing them once and did not get good sear post SV, was disappointing, but again this is not top shelf seafood,..
My plans are to dry brine around noon. Either way they will be finished over oak splits live fire.
Thank you in advance for helping
Last edited by Richard Chrz; May 1, 2026, 08:32 PM.
We usually grill swordfish steaks either over live fire on the Buckaroo, or just on the Weber gasser. It’s a fast cook in either case. I tend not to dry brine too long as I think the texture of the fish becomes a bit odd with too much time. Season as you like. We generally brush with olive oil, then use salt pepper and a light dusting of smoked paprika.
Sear on hot grates being careful to not overcook or it will be tough. 3/4-1 inch steaks usually no more than 3-4 minutes/side, turning once. Dust with chopped parsley and serve. We usually don’t let it rest for more than a few minutes.
That all being said, yesterday I had a fantastic pan-seared swordfish steak that was coated with chopped pistachios, parsley, salt and pepper. Cooked fast. It didn’t hurt that it was in Erice, Sicily….
A) don’t dry brine, it ruins the texture of the meat. Fish behaves differently from red meat here. Just salt the steaks before cooking.
B) Just sear them on both sides until done. I.e. ”front sear”
C) pull them off when internal temp hits 125 deg F.
Most fish, except for scallops, tuna and oysters (when cooked, not served raw obviously) has the sweet spot at 125 deg F.
That is spot on Henrick. We never dry brine fish either just meats. Especially dry flaked fish, you don't want to pull moisture out of them. They don't have that much to spare
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