Need Assistance with Swordfish

[Jmccloskey659]

Just learned that I need to grill swordfish later today, however have never attempted this feat. I'll be using a Weber charcoal grill...what say you Pitmasters? Any help would be appreciated (albeit short notice!). Thanks in advance!

[MBMorgan]

If you enter the word "swordfish" in the search box near the upper right corner of each page, you'll get several hits on discussions about your very question.

[Jmccloskey659]

Thanks Mbmorgan!!

[FireMan]

Just like a good ol' steak. Yum!

[tbob4]

My mom used to marinate them with a soy sauce base and my dad would grill. My memories of them were like FireMan 's reply. He grilled like a steak. It was done in the middle much more than tuna.

[JCGrill]

Agree with this. Don't leave as rare as tuna.

[EdF]

I've mostly cooked these in a pan with butter, moderate heat, 15 minutes total - because you don't want to overcook. You could adapt that using a CI pan on the grill, or just keep a careful eye on the grill, maybe indirect. I did kebobs direct that way a couple weeks ago. Came out good, so it's not rocket science. You want the edges "gelatinous" and the inside rare-ish. For true swordfish bliss.

[Friends74]

I like to smoke swordfish belly. I dry brine it overnight in the fridge, using a 50/50 mixture of brown sugar and kosher salt. The next day, I rinse off the dry brine, pat the belly dry using paper towels, and return it to the fridge to dry overnight. Come cooking time, I will place the belly on the smoker, at about 200-225 degrees, and smoke it until the flesh is flakey, for about two hours. I serve the smoked belly on crackers with cream cheese and chopped onions. Also, it's wonderful in tacos, salad, and scrambled eggs.

[texastweeter]

I have cooked them may ways. one way is with a garlic lemon butter on cedar or alder planks, surrounded by mashed potato's and shingled on huge scallops. I know the planking myth is busted, but it makes for an excellent presentation.