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Author Topic: Swordfish Steak Suggestions  (Read 480 times)

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Kristin Meredith

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Swordfish Steak Suggestions
« on: November 07, 2020, 09:06:03 AM »
I have not ever bought swordfish (had in a restaurant) because:  (1) it is so expensive; and (2) very rarely see anything good here in Mayberry.  But found what appears to be a decent steak and so going to have Bent grill on the Memphis Pro for me.

Any suggestions on flavors to use with it?  Is it a good candidate for lemon and dill?  Maybe a different herb or sauce?  Thanks for all input.
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urnmor

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Re: Swordfish Steak Suggestions
« Reply #1 on: November 07, 2020, 09:40:19 AM »
Kristin
Here is how I did mine the last time.

I bought fresh swordfish and grilled it on the MAK 2 Star. I marinated it in Italian Salad dressing, grilled about 4 minutes on one side flipped it and top it with Asiago cheese and grilled for another 2 minutes. I served it over a bed of mixed greens and strawberries.
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yorkdude

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Re: Swordfish Steak Suggestions
« Reply #2 on: November 07, 2020, 09:59:52 AM »
We have never grilled it so no help there, we have cooked it in a pan and in the oven. It’s great but you have to cook it to almost well, it’s a struggle because past that it will be pretty dry. We don’t marinate fish due to the potential of it partially cooking. Yes on lemon and dill.
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02ebz06

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Re: Swordfish Steak Suggestions
« Reply #3 on: November 07, 2020, 10:28:19 AM »
I've always (which isn't a lot) cooked them like a naked steak, then enjoyed with nothing more than Malt Vinegar, and maybe a little S&P.
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Free Mr. Tony

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Re: Swordfish Steak Suggestions
« Reply #4 on: November 07, 2020, 12:55:49 PM »
Swordfish is great. A little oily, but great flavor and texture. Lemon and dill would be perfect. Capers are also a great addition. Basically anything that is bright to cut through the richness seems to work great.
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urnmor

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Re: Swordfish Steak Suggestions
« Reply #5 on: November 11, 2020, 08:10:55 AM »
Did you cook your swordfish and how did you like it
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Kristin Meredith

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Re: Swordfish Steak Suggestions
« Reply #6 on: November 11, 2020, 08:47:07 AM »
I changed my mind about having fish.  It is in a vac seal back.  I plan on it tomorrow night.
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urnmor

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Re: Swordfish Steak Suggestions
« Reply #7 on: November 11, 2020, 02:04:15 PM »
Oh still looking for pictures and/or how you liked it
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hughver

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Re: Swordfish Steak Suggestions
« Reply #8 on: November 11, 2020, 02:41:00 PM »
I've never even eaten swordfish much less prepared it. I'm pretty sure that swordfish has an oily meat, similar to that of salmon which I've eaten/prepared a lot of. For salmon, especially if its been previously frozen, I  fine that grilling skin down at 225° and basting with a mixture of butter, minced garlic, onion, brown sugar, lemon juice and a touch of orange juice works for me. Even though the FDA recommends 165° for fish, I pull the salmon off of the grill when the IT is 125°, Serious Eats recommends 130° for swordfish.
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Bentley

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Re: Swordfish Steak Suggestions
« Reply #9 on: November 11, 2020, 07:07:07 PM »
165° for fish, that is restaurant temperatures. Would bet it would do the same to the fish as a great steak at that temperature.  Had a great discussion with the manager of Lou's Restaurant & Bar in Sandpoint, ID about to waht temperature they cooked their salmon back in 2016.  I pull it about 130° when I grill it, and those that I am cooking it for say they like it.  But I won't cook it anymore unless it has been brined.
« Last Edit: November 11, 2020, 07:08:42 PM by Bentley »
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hughver

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Re: Swordfish Steak Suggestions
« Reply #10 on: November 12, 2020, 01:06:38 AM »
Some salmon connoisseurs claim that 115° is the perfect temperature.
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Bentley

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Re: Swordfish Steak Suggestions
« Reply #11 on: November 12, 2020, 06:28:54 PM »
In just a few moments I embark on a new journey.  To the best of my knowledge I have never grilled (or cooked) Swordfish before.  My plan is Memphis Pro at 600°, 2 minutes & turn, repeat for 8 minutes (or until 131° is reached).

I am going in...
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02ebz06

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Re: Swordfish Steak Suggestions
« Reply #12 on: November 12, 2020, 06:30:36 PM »
Quote from: Bentley on November 12, 2020, 06:28:54 PM
In just a few moments I embark on a new journey.  To the best of my knowledge I have never grilled (or cooked) Swordfish before.  My plan is Memphis Pro at 600°, 2 minutes & turn, repeat for 8 minutes (or until 131° is reached).

I am going in...

May the force be with you...
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Kristin Meredith

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Re: Swordfish Steak Suggestions
« Reply #13 on: November 12, 2020, 07:19:31 PM »
Bent did a great job grilling on the Memphis Pro.  It was pulled at about 130-132.  If I had him cook in the future I would go more to 120-125 as I think it would yield a "softer bite".  I made a simple "sauce" of melted butter, dill and lemon juice and poured over to serve.  Good eats!!! But I have to admit, I think I prefer salmon.

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