Ingredients

The following ingredients have 4 Servings
  • 1 lb swordfish fillets ((4 4-ounce portions))
  • ½ Tbsp olive oil ((extra virgin))
  • ½ tsp each, salt & pepper

Instruction

  • To begin, preheat your grill to 400°F (205°C) with space to put the fish over direct heat as well as a place to cook it over indirect heat. *Make sure your grill grates are clean and oiled to prevent sticking.
  • First, pat the fish dry with paper towels. Then, brush olive oil on each side of the fish and season with salt & pepper all over.
  • Place your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over. Sear the opposite side for an additional 2-3 minutes.
  • Grill until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. *If the outside is seared well but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside flakes easily with a fork.
  • Remove the grilled swordfish to a plate or platter and loosely tent with a square of aluminum foil. Set aside to rest for about 5 minutes before serving.