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Author Notes: This is an easy way to keep grilled swordfish (or tuna or halibut) moist. If I have them, I throw a few fresh peach halves on the grill while the fish cooks and use those in a grilled peach salsa to serve along with the halibut. - cheese1227
- Four 6-ounce swordfish steaks (about 1-inch thick)
- 2 tablespoons full-fat commercial mayonnaise
- 1 to 2 teaspoons sriracha
- 1 teaspoon finely minced garlic
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- Canola oil for oiling the grill
- Pat dry swordfish steaks.
- Mix together mayonnaise, sriracha, garlic, lime zest and juice. Apply a thin coat of this glaze on both sides of each piece of fish. Keep fish refrigerated while you prep the grill.
- Preheat grill on high. Take care to clean the grill grates well with a steel brush. When the grates are piping hot, use a paper towel soaked in canola oil to lubricate the grill grates.
- Grill swordfish steaks until just cooked through, about 5 minutes on each side. Serve hot.