With Father’s Day just a few weeks away, it may be time to plan what’s for Sunday dinner. For this month, I wanted to do a fish that not only is tasty but also represents dads. When I think of my dad I think of a kind, handsome, and strong man with his apron on behind the grill cooking up what the majority of men love most, steak. Swordfish was my first thought when it came to an alternative for steak. With its thick white meat and mild tasting flavors, I really looked forward to trying to make this steak of the sea come to life with a touch of my Asian roots.
All About Swordfish
Swordfish are known to be one of the strongest predatory fish in the ocean which makes sense since their sword-like bill is pretty intimidating. They use this sword-like bill to slash at their prey rather than stab them as it stuns the fish which in turn slows them down, making it easier for the Swordfish to catch their prey.
Along with their sword-like bill, their weight is also another intimidating factor with the Swordfish. They start off as tiny larvae, but can get up to about 1,400 pounds in just a short period of time. At this weight the only known predators to them are that of large toothed whales, open ocean sharks, and of course, humans.
There are many myths floating around about the right time of day to catch Swordfish. They were once known to only feed close to the surface at night when the moon wasn’t at its brightest. However, with advanced technology, fishing for Swordfish in broad daylight has become the favored time of day to fish. This doesn’t mean that it won’t be any trouble as they are fast, love basking in the sun, and tend to not feed during the day. When sport fishing, it definitely takes some skill to catch one.
Swordfish, like mentioned above, is a very mild fish that is thick and great for the grill. Since the fish itself is mild in taste, adding some type of marinade or topping to it, will only enhance the flavor. I wanted to blend my Thai roots into this recipe as well. The sauce is meant to be put on after it’s been grilled rather than marinating the fish in it.
Ingredients for Dipping Sauce
¼ cup cilantro, chopped
1 Tablespoon fish sauce
Juice of ½ lemon
1 Tablespoon Grapeseed oil
2 Tablespoons honey
1 Jalapeno, seeded and chopped finely
Juice of ½ lime
Ingredients for Grilling
1lb Swordfish (feeds two)
Salt and Pepper, to taste
1 Tablespoon Grapeseed Oil
Preheat a gas grill or charcoal grill over medium-high heat. (I used a charcoal grill so timing may be a little different for a gas grill.)
While the grill is heating up, combine the honey, cilantro, jalapeno, fish sauce, and citrus juices in a bowl and whisk together. Set in the refrigerator to chill.
Rinse Swordfish off and pat dry. Add Grapeseed oil and salt and pepper to taste, to the fish.
Once the grill is ready, place the Swordfish on the grill, about 6 minutes (longer for a thicker piece). Flip the steak and repeat. There is a little trick when cooking Swordfish, take a fork or a tooth pick and poke it through the center of the fish, if there is resistance, then the fish still needs time to cook. If the tooth pick or fork easily goes through the fish, then your fish is done.
5. When the fish is ready, remove from the grill. Take your dipping sauce and either drizzle it on top of the fish (I personally drizzled it), or have it as a side dipping sauce. It’s as easy as that!
At Foremost Seafood
This Father’s Day, treat the men in your life to the steak of the sea, Swordfish. Whether you decide to use the dipping sauce provided above or decide to marinate the Swordfish, at Foremost Seafood, we have your fresh ingredients ready. Our Swordfish fillets are wild caught and going for $24.99/lb (price subject to change). Give us a call ahead of time at (937) 298-1904 to place your order, or feel free to stop on by for a visit. Hope you enjoyed the recipe, and don’t forget to tag us in your seafood recipes on social media!