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!
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Need Assistance with Swordfish
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Club Member
- Sep 2015
- 8034
- Colorado
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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.
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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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.
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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.
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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.
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