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
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!
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.