Over marinating can start to break down the filet, resulting in a mushy texture. Its firm texture allows for easier turning ...

Stir well. 3. Use the remaining 2 tablespoons olive oil to brush both sides of the swordfish. Sprinkle with salt and pepper. 4. Place the fish on the hot side of the grill. Cook without moving for ...

Chef Tim Weddell, Executive Chef at Sheraton Grand Chicago Riverwalk Shula’s Steak House at Sheraton Grand Chicago Riverwalk ...

Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.

Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or ...

as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic.

Grilled Swordfish with Tomato-Cucumber Salsa Chef Jonathan Waxman's recipe for grilled swordfish is a versatile crowd-pleaser for summer grilling, and it's a perfect pairing with a refreshing glass of ...

Mahimahi is often compared to swordfish, and its mild ... Turn to Food & Wine's guide to mahimahi for grilled recipes, recipes with tropical flavor, and make-ahead dishes like Padma Lashmi's ...