On the Grill: Don’t forget about the fish!

blog icons-25

Hey there! Summer parties are in full swing so we wanted to provide you with one of our many tips for a tasty grill experience!

If you’re a meat-lover but cutting back on beef. Swordfish may be the star of your next grilling experience.

Swordfish is perfect for grilling (If you can’t find swordfish try mahi-mahi or ahi-tuna or salmon). Since swordfish are large fish, meat is usually sold as steaks, which are often grilled. The meat is relatively thick, and can be cooked in ways more fragile types like tilapia cannot. In addition it will have the consistency of a nice juicy t-bone with fewer calories.

Try this recipe the next time you have the urge to fire up the grill!

 Roasted-red pepper, lemon and garlic basil swordfish


  • 1 medium red pepper
  • 2 to 3 medium fresh lemons
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh basil
  • Black pepper to taste
  • Kosher salt to taste
  • 2 to 3 cloves of garlic
  • 2  4-6oz swordfish steaks with skin removed
  1.  Place red pepper and cook directly on stove top or grill until skin is black all around and you can poke a fork directly thru. About 10-15mins.  Place red pepper in a bowl and cover with plastic wrap until cool.
  2. Once red pepper is cooled off take a wet paper towel or napkin and remove charred skin from the outside of the pepper , cut pepper open remove the seeds and cut of the inside layer of skin and then dice it up on a cutting board.
  3. Cut lemons in half, remove seeds and squeeze about ¼ of juice into a bowl or cup.
  4. Take skin off garlic and chop up real fine. Take fresh basil and chop up real fine.
  5. Grab a food processor or blender and throw in all ingredients including olive oil and blend into a puree. Taste and add salt and pepper as needed.
  6. Grab two swordfish steaks season as desired and place in shallow bowl or plastic bag. Pour marinade over the steaks and let sit in fridge for a 30mins-2 hrs. 24 hrs is even better if you have the time!
  7. Once ready for grilling. Spray or rub grill with olive oil to prevent sticking. Place steaks on a medium temp grill and cook on both sides adding more salt and pepper for flavor. We prefer our steaks medium and that’s about 10mins per side.  Cooking these to med-well or well done causes the meat to become dry.


Bryce Fluellen

Bookmark the permalink

What do you think?

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>