Swordfish is our favorite type of fish for grilling! Its firm flesh takes well to marinades and holds up well over flame. Buy the freshest available. It should not smell "fishy" at all. You will find swordfish sold as steaks — cook it whole or cut it up and skewer it.
Ingredients
4 swordfish steaks, 8 ounces each
Half lemon
Olive oil
Salt and freshly ground pepper
1 recipe Grilled Caponata
Method
Heat grill to high.
Squeeze the lemon over the fish.
Brush swordfish on both sides with oil.
Season with salt and pepper.
Grill for 3 to 4 minutes per side for medium-well doneness.
Remove from the grill and top with some of the Grilled Caponata.
Serve immediately.
NOTE: You can also marinate the fish for an hour in our dressing made with Taste #5 Vegetarian paste
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