Swordfish is one of the easiest, most forgiving types of fish fillets to grill, as it’s firm and holds together well while being cooked and turned. Although the name of this recipe, from Bud’s Fish Market in Branford, Connecticut, calls for Block Island swordfish, you can use any swordfish you find in your local market.
Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author Mike Urban describe more seafood recipes from his book in this recent episode of The Faith Middleton Food Schmooze®.
Video: Watch Chris Prosperi’s tip for how to make your grill a non-stick grill so your fish doesn’t stick and comes out perfect every time.
Recipe excerpted from The New England Seafood Markets Cookbook by Mike Urban, published by Countryman Press, ©2016.
- 2 swordfish steaks 1 - 1-1/4-pounds each
- bottled fish marinade (any kind will work)
- 4-6 ears fresh corn on the cob
- 1 lemon
- salt and pepper to taste
- Marinate the swordfish steaks in the refrigerator for 1 hour before cooking, using the fish marinade.
- Remove some husks from the corn, pull back to remove the silk, and re-cover with the remaining husks. Submerge the ears in a bucket of water for 15 minutes. Drain the ears, and grill for 10 to 15 minutes over medium heat, turning every few minutes with tongs to allow the corn to cook uniformly. Remove the cooked ears from the grill, and set aside.
- Turn the grill up to medium high heat. Grill the swordfish for 8 minutes per side, until the middle of the fish flakes a bit at the touch of a fork.
- Serve the fillets with lemon slices and the corn with salt, pepper, and butter.
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