BECAUSE OF ITS FIRM, MEATY, MODERATELY FATTY texture, fresh swordfish is an ideal fish for barbecuing. During the summer months, when most of the gigantic fish are landed all along Florida’s east coast, there’s not a serious grill cook from Jacksonville to Key West who doesn’t boast a favorite marinade, moppin’ sauce, or dry-rub to enhance swordfish steaks. (Equally superb, but very hard to come by, is the genuine dolphin fished in the same waters—not to be confused with the very similar and much more available mahi mahi.) Frozen swordfish steaks are marketed year round, but I’ve yet to encounter a frozen slab that has either the mellow flavor or dense texture of the fresh.
MAKES: 4 servings
INGREDIENTS:
- 4 6-ounce center-cut fresh swordfish steaks
- 3 tablespoons Basic Dry-Rub Barbecue Mix
- Vegetable oil, for brushing
- 4 tablespoons (1⁄2 stick) butter, melted
- Seeded lemon wedges, for garnish
INSTRUCTIONS:
- Season the swordfish steaks lightly on both sides with the dry-rub mix, gently rubbing it into the flesh. Place the steaks on a platter, cover with plastic wrap, and let them stand at room temperature for about 20 minutes.
- Ignite a layer of charcoal briquets in an outdoor grill and let them burn until they are ashen (30 to 45 minutes). Place the grill rack about 6 inches from the coals and brush the rack with vegetable oil.
- Place the seasoned swordfish steaks on the grill and sear for 1 minute on each side.
- Brush the steaks with melted butter and cook for 5 minutes.
- Turn the steaks, brush again with melted butter, and cook for about 5 minutes longer or until the fish is opaque and almost flakes. Be careful not to overcook.
- Brush the steaks once more with melted butter and serve immediately.
- Garnish with seeded lemon wedges for squeezing over the fish.
