Grilled Swordfish Recipe Sicilian Style (2024)

FAQs

What temperature should swordfish be grilled at? ›

Prepare the grill for direct medium-high heat (375°-450ºF): swordfish is dense and the thick steaks can not only take the heat, they thrive in it. You'll get those handsome grill marks in three to five minutes per side without overcooking the center.

In fish, cathepsins are highly active at 130 degrees. When swordfish is cooked very slowly, its cathepsins have a long time to turn its flesh soft and mushy.

A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish).

You can tell if swordfish is undercooked by its color and taking the internal temperature with an instant read thermometer. The temperature of the fish should be 135 degrees F. Raw swordfish will have a gray and pink color, and cooked swordfish will look more white.

You want the fish internal temp to be anywhere from 130-135 degrees before letting them rest. If you haven't reached that temperature, finish cooking on the indirect side using the cracked lid technique until you reach your desired temp.

It's important to make sure your swordfish is thawed to room temperature before grilling to promote even cooking. Additionally, have olive oil on hand and make sure your fish isn't dry to prevent it from sticking to the grill grates.

Searing on one side only, then turning the fish over and finishing in the oven (the unseared side doesn't get presented) avoids the risk of overcooking.

To eliminate strong, fishy flavors, tuna, swordfish, shark and marlin can be soaked in milk for a couple of hours before being cooked, a technique the French use for calf's liver.

The most exciting technique to keep fish from sticking to the grill is to use slices of citrus as a barrier. Make uniform slices of your favorite citrus fruit and place them on the grill grates. Then, cook the filets on the fruit to keep them protected and infuse the citrusy flavor and acid into the fish.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Should you marinate swordfish overnight? ›

Do not marinate for more than 1 hour or you'll risk the acids in the marinade breaking down the fish, making it difficult to keep the steak together on the grill. Clean and oil the grill grate so the fish does not stick. The grill time will vary depending on the heat of your grill and the thickness of your steaks.

Marinating for 24 to 48 hours intensifies the flavors of this colorful stew; slow simmering on the stovetop ensures that the fish stays succulent. Domenica Marchetti likes to use a single piece of swordfish for this recipe to keep it as moist as possible during its slow cooking. But you can use 2 pieces if you like.

children, pregnant women and women who are trying to get pregnant should not eat shark, swordfish or marlin, because they contain more mercury than other fish. other adults should have no more than 1 portion of shark, swordfish or marlin a week.

Eating undercooked or raw swordfish carries some risks, similar to other types of fish. Consuming raw or undercooked fish increases the likelihood of ingesting harmful bacteria, parasites, or pathogens that can cause foodborne illnesses.

The meaty swordfish steaks will continue to cook after you remove them from the heat—the ideal internal temperature is between 130°F (for medium rare) and 145°F (for a well-done fish fillet)—so remove them when they're just shy of your desired doneness.

With the leached moisture goes any hint of flavor, and the texture becomes pasty. Undercooked, it is rubbery. Unlike, say, salmon, which doesn't dry out as much as it cooks, swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.

First, let's talk about the types of seafood that can be eaten raw. Here are a few common types of fish eaten raw: seabass, swordfish, salmon, trout, mackerel, tuna and salmon. Other types of seafood, like shrimp, crab, scallops, eel and octopus are also widely and safely eaten raw.