Grilled Swordfish

Swordfish is a flaky white fish; juicy, tender and flavorful. It's a personal favorite of mine, but I do not get to make it often. Fresh from the fish market at $16.75 a pound, I prepared to make a tasty marinade for it tonight. Some Yoshida sauce (almost like a teriyaki and soy sauce mixed), Red wine Vinegar and fresh lemon juice did the trick. Refrigerate up to 4 hours if you please - or even 10 minutes.

Kevin got the grill ready - spraying it generously to avoid the fish from sticking. He did a great job of preparing the diamond grill marks, a challenge that scared him a bit! It tasted as good as it looks!

To cook the fish, we did 8 minutes total on the BBQ - flipping every two minutes (flip 4x for those of you who lack with math skills!).

Garnish with fresh chopped scallions or chives.

Served this dish with Mushroom & Pea Risotto and corn on the cob.

1 comment:

  1. I have never heard of Yoshida sauce, I will definitely try this. I love swordfish and yours looks fantastic.