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Finished grilled swordfish steak, with a side salad and dollop of mashed potatoes on a white plate, sitting on a gray and white stripped towel on a wood table.

Grilled Swordfish

Makes: 4 servings
Prep Time: 5 - 15 minutes
Cook Time: 10 - 15 minutes

Ingredients:

Swordfish Steaks, 1 to 1-1/2 inches thick
Vegetable, canola, or other neutral oil (for oiling the steaks)
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste

Additional Items:

• Paper Towels
• Instant-read Thermometer
• Tongs
• Heat-resistant Gloves

Directions:

Clean cooking grids.
Preheat grill to medium-high (400 - 450℉).
Apply oil to paper towels.
Using heat resistant gloves and tongs, apply to cooking grid where swordfishes will be placed.
Pat the steak dry.
Season the swordfish steak.
Place swordfish on the hottest part of the cooking grids.
Grill for 4 - 5 minutes.
Note: Try not to move the steaks to help ensure good sear marks.
Using tongs and heat resistant gloves, carefully flip the swordfish over.
Grill for another 4 - 5 minutes or until instant-read thermometer reads 145℉.
Remove the swordfish, and let rest for 5 - 10 minutes.
Serve and enjoy.

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