The Dish Archive: Grilled Swordfish
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Grilling hot dogs and hamburgers is a summer time must. But now we're grilling up something from the sea-- a nice, marinated swordfish. 7's Christa Delcamp has tonight's dish.
The Dish: Grilled Swordfish
The Restaurant: Back Deck
The Chef: Paul Sussman
Swordfish is a natural on the grill, but home cooks are often hesitant to cook fish because fear it will either they will overcook it and the fish will be too dry.
Swordfish is already somewhat more forgiving that less oily fish like halibut or cod, but marinating it gives you some extra protection against dry fish.
For four people
-- 2 pounds of swordfish, preferably cut ¾ to 1 inch thick
-- Juice and zest from 2 oranges
-- 1 clove garlic, minced
-- 3 or 4 springs of fresh thyme
-- ½ cup good olive oil
-- Salt and pepper
-- Combine the orange juice and jest, the garlic, the thyme leaves pulled off the stems and the olive oil.
-- Add the swordfish and refrigerate 4 to 6 hours.
-- Prepare a hot charcoal fire.
-- Take the fish out of the marinade, salt and pepper, and grill until just done, about 4 minutes per side.
Serve with spaghetti aglio olio and fresh, ripe tomatoes diced and dressed with some mint, wine vinegar and extra virgin olive oil.