less than a minute ago


Marian Bull favorited


Porcelain Enamelware Cups


Porcelain Enamelware Cups


Sankaku Japanese Bandana


Slab Galette with Swiss Chard and Gruyère


My Basket ()

All questions

How and how long do I cook a large swordfish steak. About 1 1/4 inch thick?

asked by kbckitchen over 2 years ago
5 answers 2811 views
added over 2 years ago

Until it registers 145F on a digital thermometer.

added over 2 years ago

Thank you. What is the best method. Grill, bake or stovetop ?

added over 2 years ago

My personal opinion? Grill it, preferably over charcoal. With a steak that thick, you should be able to get a really nice sear and a little smoke into it. Then either move it to a cooler part of the grill or into the oven to finish. Watch the temperature carefully and pull it a little early.

added over 2 years ago

That does sound yummy! Recently, I've been marinating thick cuts of swordfish in a blend of soy sauce, fish sauce and toasted sesame oil, of course adding finely minced fresh garlic and ginger. After marinating for 20-30 minutes at room temp I do a quick pan sear (VERY hot pan) for 3 or 4 minutes each side. I then let the steak rest while I deglaze the pan with the rest of the marinade and pour it over before slicing and serving with roasted cauliflower.

added over 2 years ago

Oily Swordfish and "blackened" spices are a match made in heaven! I like Chef Paul's Prudhomme's Seafood Magic (Or Redfish if you can find it) but looking on line you should be able to find a recipe to blend the spices yourself.