Grilled Swordfish steaks are easy to make and delicious, too. They look fancy, but they are a no-fuss, flavorful, healthy dinner.
Ever wonder about who should pay on the first date? With more and more people meeting on the internet, I read an interesting article on Chow the other day, about first dates and the bill. Now, I’m funny about the tab. Actually, I pretty much have to really dislike you to not offer to help out with the bill on the first date. That being said, I think a gentleman should insist on paying on the first date, no matter what I offer, but allow lenience if there is a second date.
I’m weird about money and won’t allow myself an extra drink or anything that may look a little extra on the menu if I know someone else is paying.
It wasn’t until I met and moved in with Handsome that the bill always just seemed to default to him. Do I think it’s right? Nope. But he makes more than me, and has a budget that can afford it. I do 99% of the grocery shopping, so there is my contribution to our food. And, I can assertively say, we eat quite well.
So what do you think? Who pays on date numero uno?
Either way, grilled swordfish steaks are a great showstopper for if you make it to round two. All the look of a fancy meal and none of the fuss.
You’ve salivated over this recipe, run to the grocery store, and curses, no swordfish! Take a deep breath, all is not lost. Still committed to serving a high class fish dinner? Try one of these recipes out, they’re killer!
Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati
Grilled Tuna Steaks with Asian Slaw
Halibut Baked in Parchment with Pistachio Mint Pesto Recipe
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- 2 swordfish steaks
- 2 tbsp extra-virgin olive oil
- Table salt and ground black pepper
- Vegetable oil for cooking grate
- 1 lemon, cut into wedges
- 1 tbsp butter, softened
- 1 handful fresh parsley, roughly minced
- Light a large chimney starter filled with charcoal and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes.
- Build a 2-level fire by arranging half of the coals over grill bottom and piling remaining coals on 1 side of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Grill is ready when side with coals is hot.
- Cut swordfish steaks in half to make 4 equal pieces.
- Brush fish with olive oil and generously sprinkle with salt and pepper.
- Scrape grate clean with grill brush. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
- Grill swordfish, uncovered, turning once (using a spatula, never tongs on fish), over hot part of grill until steaks are covered with dark grill marks, 6 to 7 minutes.
- Move fish to cool part of grill and cook, uncovered, turning once, until center is no longer translucent, 3 to 5 minutes.
- Remove from grill and place a small slice of butter on each, a spritz of lemon juice, and a sprinkle of parsley. Serve immediately.
- Turn all burners to high, cover, and heat grill until very hot, about 15 minutes.
- Follow recipe for steaks through oiling the grate, grilling swordfish, covered, turning once, over high heat until steaks are covered with dark grill marks, 7 to 9 minutes.
- Turn heat down to medium and cook, covered, turning once, until center is no longer translucent, 4 to 6 minutes.
from Cook’s Illustrated Summer Grilling 2011
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 219 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 49mg Sodium: 228mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 13g