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Author Notes: We love a good swordfish cookout in the summer. We like to grill it, with a swipe of mayonnaise for moisture, and served with a squirt of lemon juice. It's a simple preparation that works perfectly every time. Sometimes we put it on warmed buns to make a sandwich, but we usually just eat it with some roasted summer vegetables and maybe a cold cous-cous salad. —Kelsey Banfield
- 2 pounds Swordfish
- 6 teaspoons Mayonnaise
- 2 lemons, halved
- Kosher salt
- Fresh cracked pepper
- Plan on 6-8oz. of swordfish per person. Heat the grill to medium-high heat.
- Rinse and pat dry the swordfish. On one side of the steak spread 3 teaspoon of the mayonnaise and sprinkle 1-2 pinches of Kosher salt and 1-2 pinches of freshly cracked black pepper. Repeat this on the other side.
- Place the swordfish on the grill and grill it for 7 minutes per side. At the very end you can grill it for an additional 30 seconds per side to create a crosshatch pattern if desired. Remove from heat, divide swordfish amongst plates for serving. Give everyone half a lemon to squeeze over their fish. Feast!
- This recipe was entered in the contest for Your Best Swordfish Recipe
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