Fishing Orange Beach

Grilled Swordfish

--photo by Captain Troy Frady

Fresh Swordfish Steaks are one of the best eating fish steaks available in Orange Beach.

Swordfish is one of my favorite cuts of meat.  We love to find what we call a loin that we can have sliced about 1 to  1.5 inches thick.  Ideal size Swordfish are called a diamond which means it weighed about 200 pounds.   This makes the steaks off the loin about 9 to 11 inches across when sliced.  If you can't get it fresh sliced, IQF (individual Quick Frozen) will do just fine.   There is one small dark line on most fresh cut Swordfish steaks that you can leave on the filet.  You may substitute Swordfish with Mahi Mahi, Mako Shark, Salmon if you desire.

This recipe makes two servings.  It takes about 1 hour prep time which includes marinating.

  • 2 Swordfish Steaks, About 1 pound per steak.  Thicker steaks increase by 1/2 pound per 1/2 inch thick
  • 2 Limes, Squeezed to extract the juice
  • 1/2 cup regular Olive Oil
  • 4 tablespoons, soy sauce
  • 1 tablespoon, Coarse Ground Mustard
  • Salt and pepper to taste

Combine lime juice, olive oil and soy sauce in a mixing bowl.   Pour over Swordfish Steaks and coat both sides.  Place in Refrigerator for about 30 to 40 minutes. 

Start your charcoal grill and get fire ready to cook.  If using a gas grill, get the grill to about 400 degrees.   When grill is ready, place Swordfish Steaks on the grill.   Close the lid and cook for about 4 minutes.   Raise the hood of the grill and place large spatula under the steaks and separate from grill and rotate 45 degrees.  This will give the steaks that fancy grill mark.   Close lid and grill for 1 more minute.   Raise grill lid and baste the top of the Swordfish steaks with marinade and flip over.   After you flip steaks, baste steaks with marinade.  Do not over do it.  Oil dripping will cause a flame up.   Close lid and cook 4 to 5 more minutes.   If steaks are 1.5 inches thick, increase cooking time another two minutes per side.   Check doneness by sticking with a fork or cutting a filet with a knife.  The meat should be firm but not dried out.

Remove from grill and serve with your favorite vegetable.



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