I’ve had swordfish one time in my life, and from what I remember, I thought it was just okay. It’s a fairly plain, meaty white fish, which makes it an excellent canvas for flavor. This was added to my 30 Before 30 list by my husband, though I’m not really sure what prompted it. As you can probably guess, swordfish isn’t all that easy to come by, but you can likely find it at your specialty grocer, such as Whole Foods, where this recipe actually comes from.
I was excited to try it, because you know I love anything spicy, and Sriracha is the best! Lucky for me, I decided to make it on a day that was somewhat mild in late November for Minnesota. We’ve had some bone chilling wind chills the last few weeks, but the few days after Thanksgiving has been a much needed heat wave. It was about 30 degrees, but no wind. This made great timing for a recipe I needed to grill!
I loved the flavor of the marinade and thought it would be perfect for such a lacking fish. Nate loved the it, and demolished his within minutes. I didn’t care for it as much; I thought it had an overly fishy flavor. And I love fish – I’ve never met a fish I didn’t like, but this just didn’t taste good to me. I think part of the problem was that I may have slightly overcooked it, which actually will bring out a fishy flavor in seafood. Funny right, because you’d think it’d make the fishy flavor go away! But, I promised to share all my adventures with you, good or bad. In this case, I guess it was 50/50 since Nate liked it and I didn’t. I’d love to try this marinade on anything else; I’m sure shrimp, salmon, chicken, even pork would be lovely. So if you don’t want to take the risk, or spend the money on swordfish, try the marinade on something you’ve already got in your fridge or freezer!
Grilled Chili-Garlic Swordfish
Source: Adapted from Whole Foods Market
2 1/2 tbsp. tamari
2 tbsp. olive oil
2 tsp. lemon juice
1 1/2 tsp. Sriracha or other chili-garlic paste
4-6 oz swordfish steaks
1. Preheat grill to medium-high heat. In a small bowl, whisk together tamari, olive oil, lemon juice and Sriracha.
2. Season steaks generously with salt and pepper, then brush with the tamari mixture. Grill swordfish about 4-5 minutes, then flip, and cook for another 3-4 minutes until opaque in the center, brushing occasionally with remaining tamari mixture.