You're looking at a beautiful piece of fish, and you're wondering, what's the best way to grill swordfish? When selecting swordfish, make sure steaks are at least an inch thick because this will give you a juicier result. Swordfish can get pricey, especially during certain parts of the year, so a cheaper option is to buy it already frozen (FAS - Frozen-at-sea).
Tip: To ensure the fish does not stick to the grill make sure to either generously coat the grill with a cooking oil spray or coat each side of the steak with ample amount of butter or butter substitute during grilling.
Your two main choices for seasoning the swordfish are marinade or a sauce. For a marinade, the fish must sit in the mixture for about 30 minutes. Thoroughly cover the swordfish in the marinade and flip it a couple of times during the 30 minutes. If you choose to just use a sauce it can simply be brushed on each side of the fish before grilling. You can even serve some of this sauce with the cooked fish.
Many different types of grills can be used such as, a charcoal grill, stovetop grill, or a propane grill. Whichever you choose to use make sure to clean the grill thoroughly so the swordfish steaks only taste like delicious swordfish and not whatever was cooked previously not the grill.
Tip: use a wire brush when the grill is warmed up, it is easier to remove dried on bits
Make sure the grill is to temperature before starting so that each side is cooked evenly. Cook the steaks on high heat. This will sear the outer part of the fish and the inside will be on the rare side. Do not over cook because swordfish can dry out quickly. Grill each side of steak for 3 minutes (for every inch double this cooking time). While each side is cooking, put the grill top on so the steam can help cook all of the fish.
Serve right off the grill and enjoy!