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.