Classic Mediterranean herbs and grainy mustard makes this fish sing (or swim)!
Recipe of the Week
Herb Marinated Swordfish
Author: Bull BBQ
Recipe type: Direct heat
Serves: 4
Ingredients
- 2 swordfish steaks
- ¼ C chopped shallots
- 1 T chopped fresh garlic
- 1T chopped fresh Oregano
- 1 T chopped fresh Thyme
- 1 T chopped fresh Rosemary and 3 nice sprigs whole (reserve the sprigs for grilling)
- 2 T chopped fresh Basil
- 1 T Whole Grain mustard
- 2 T Honey
- ⅓ C Olive oil
- Juice of one lemon
Instructions
- Put all ingredients into a Zip-Lock bag. Seal bag and massage ingredients to combine and thoroughly coat the fish. Open bag, squeeze out excess air and reseal. Marinate for 30 minutes to 3 hours in the refrigerator.
- Heat the grill up and brush and clean the grates. Take a paper towel or kitchen towel with a nice amount of cooking oil to wipe across the grill grates. This makes them almost non-stick.
- Place the Swordfish on the hot spot of the grill and don’t touch it for a little while. Let the grill mark your beautiful fish. If you move it too soon it will stick to the grill. After about 90 seconds to 2 minutes use the spatula to turn the fish 45 degrees so the grill mark goes perpendicular to the other lines in making an X. Continue cooking for another 90 seconds to 2 minutes. Then flip the swordfish and cook for another 3 to 4 minutes. Remove from grill and let the fish rest at least 5 minutes before serving.
