Grilled Swordfish

Grilled Swordfish with Vidalia Onions

We've decided to try our hand at cooking more seafood on the Kamado.

Lauren and I found a lovely swordfish steak at a local store, and decided to grill it for dinner. The steak was about an inch thick and weighed about 2 lbs.

We went in search of some recipes, and found one that called for using sweet onions with the fish, and it looked good to us.

We found that there were many recipes for swordfish that involved marinating the steak in some sort of citrus marinade. So we took a shortcut and used some of the Merlie's Magic sauce, because it's based on orange, pineapple, and habanero peppers. We let it soak in the sauce (and some extra lemon juice) for about an hour.

Click on the small photos for larger views.

I fired up the Kamado and oiled the grill. The grill temperature was about 600 degrees when I put the fish on. After about two minutes I rotated the fish 90 degrees so I could get the crosshatch grill marks. After the fish had cooked for about 5 minutes on one side, I turned the steak over with a large spatula and repeated the procedure for the second side.

The photo shows the swordfish steak surrounded by stuffed artichokes and sautéed Vidalia onions (very sweet onions).

The artichokes were stuffed with cannelloni beans, potatoes, scallions and parsley.

I'll get Lauren to post the recipe for the artichokes and the onions soon.

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