Grilled Swordfish Recipe
An 11-ounce swordfish steak. Includes our house tartar sauce and a lemon wedge.
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Ingredients
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Swordfish
House Tartar Sauce
Method
Swordfish
- 1
Bring to room temperature
Remove the 11-ounce swordfish steak from the refrigerator 20–30 minutes before grilling so it comes close to room temperature. This promotes even cooking.
- 2
- 3
Season
Pat the swordfish dry with paper towels. Brush both sides with 1 tablespoon olive oil, then season both sides evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- 4
Grill
Place the steak directly over the hottest part of the grill. Grill, uncovered, for 4–6 minutes per side, depending on thickness, until the fish has good grill marks and flakes easily with a fork. Internal temperature should reach 130–135°F (54–57°C) for moist, slightly firm fish. Avoid overcooking to prevent dryness.
- 5
House Tartar Sauce
- 6
Make the sauce while the grill is heating or up to a day ahead. In a medium bowl combine 1 cup mayonnaise, 3 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped fresh parsley, and 1 teaspoon very finely minced shallot.
- 7
Season the mixture with 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until evenly combined. Taste and adjust acidity (add a little more lemon juice) or salt as needed.
- 8
Cover and chill for at least 30 minutes to let flavors meld. Bring to near room temperature before serving if made ahead.