Charcoal-Grilled Swordfish Steaks

From The Cook's Illustrated Guide to Grilling and Barbecue

Why this recipe works:

When developing our charcoal-grilled swordfish steaks recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. We found it was important to leave the fish in place long… read more

When developing our charcoal-grilled swordfish steaks recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. We found it was important to leave the fish in place long enough so that it developed good grill marks before moving it. A two-level fire was necessary for our grilled swordfish steaks recipe so the fish could sear over the hot fire and then cook through on the cooler part of the grill.

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Serves 4

Because of the shape and size of swordfish, individual steaks are quite large. This recipe serves four—or more, if you want to cut the steaks into smaller pieces.

Ingredients

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