The Key To Grilling Perfectly Moist Swordfish

Grilling perfectly moist swordfish requires a few essential techniques to enhance its naturally firm texture and mild flavor. Start by selecting fresh swordfish steaks, ideally about one inch thick, as they hold up well on the grill. To ensure moisture retention, marinate the fish for at least 30 minutes in a mixture that includes olive oil, citrus juice, herbs, and spices. This not only infuses flavor but also adds a layer of protection against drying out. Preheat the grill to medium-high heat, ensuring it’s hot enough to sear the fish quickly and lock in juices. Lightly oil the grill grates to prevent sticking and place the swordfish on the grill, cooking for about three to four minutes per side. Avoid overcooking by monitoring the internal temperature, aiming for 130-135°F for optimal doneness. Let the fish rest for a few minutes after grilling to allow the juices to redistribute. This approach results in swordfish that is not only tender and flavorful but also perfectly moist, making it a delightful centerpiece for any meal. Complement the grilled swordfish with fresh salsas or light sauces to enhance its taste without overpowering its natural qualities.
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Making sure that your swordfish is done right

The precise cooking time for your swordfish steak will vary based on its thickness and the temperature of your grill, but generally, it should take no longer than 10 minutes to cook (ideally placed on a bed of lemon slices to prevent sticking). Aim for approximately five minutes on each side. You'll know the swordfish is ready when you see attractive grill marks and the flesh transitions from slightly translucent to opaque. If you're concerned about overcooking, you can sear one side on the grill and then finish cooking it in the oven with the unseared side facing up. Additionally, keep the skin on while cooking, as it helps retain moisture. Remove it just before serving, as swordfish skin can be quite tough and unpalatable.

Using a thermometer is essential while cooking. Unlike other meats, you can't solely depend on the finger test or visual indicators, as swordfish is so dense that there's little difference in firmness between medium and well-done. Instead, trust your thermometer: 130°F indicates medium, 135°F is medium-well, and anything from 140°F and above is considered well-done.

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