Grilled swordfish steak with Original Desert Dust, olive oil and lemon. Thick steaks hold together on the grate; a thermometer helps you finish the fish without leaving it cooking longer than needed. Serve with grilled vegetables or a crisp salad.
2 swordfish steaks, about 6 oz (170 g) each and 1 inch thick, thawed if frozen
1 tbsp olive oil, plus a little for the grate
1 tsp Original Desert Dust
1 lemon, cut into wedges
Directions
Prepare the grill. Preheat to medium-high, about 400–450°F, with a cooler area alongside it. Clean and lightly oil the grate so the fish releases more easily.
Season the fish. Pat the thawed swordfish dry. Brush both sides with olive oil, then sprinkle with Original Dust. Keep the skin edge on while grilling if present; remove it before eating if you prefer.
Grill the first side. Lay the steaks on the hot grate and cook for about 4–6 minutes without repeatedly moving them. When the surface releases easily, turn carefully with a wide spatula.
Finish and check. Cook the other side for about 4–6 minutes. Insert a thermometer sideways into the centre of the thickest part and cook to 145°F. The flesh should be opaque. Move to the cooler side if the coating darkens before the centre is done.
Add lemon and serve. Transfer to clean plates and squeeze lemon over the fish. Serve promptly with zucchini, potatoes or a salad. Cooking time is a guide; thickness and grill heat determine when each steak is ready.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt or seasoning.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
This recipe uses steaks about 1 inch thick. Thinner fish cooks faster, while thicker cuts may need a gentler finish over indirect heat. Use the centre temperature to decide when it is ready.
WHAT TEMPERATURE SHOULD SWORDFISH REACH?
Cook the thickest centre to 145°F. Insert the thermometer sideways so its tip reaches the centre rather than measuring only the hot surface. The flesh should be opaque.
DO I NEED A MARINADE?
No. Olive oil and Original Dust provide a simple coating, with lemon added after grilling. A long acidic soak is unnecessary for this method.
CAN I USE FROZEN SWORDFISH?
Yes. Thaw it in the refrigerator, drain and pat it thoroughly dry. These timings are for thawed steaks, not fish cooked from frozen.
CAN I MAKE IT IN A GRILL PAN?
Yes. Use a hot, lightly oiled grill pan over medium-high heat. Turn carefully and check for 145°F in the centre. Reduce the heat if the seasoning darkens before the fish is ready.
IS SWORDFISH SUITABLE FOR EVERYONE?
Swordfish is a high-mercury fish. FDA/EPA advice lists it among fish to avoid for people who are pregnant or breastfeeding, those who might become pregnant, and children. Choose a lower-mercury fish such as salmon for those diners; its cooking time will differ.
HOW DO I STORE LEFTOVER FISH?
Refrigerate within 2 hours, or within 1 hour above 90°F, in a covered shallow container and use within 3–4 days. Reheat leftovers to 165°F. Swordfish can become firmer when reheated, so cook only what you need when possible.
Fresh pineapple salsa mixes small fruit pieces, red onion, jalapeño and lime with Spicy Dust. Let it stand briefly, then taste before adding more heat.
