Pairing Recipe #6:
Grilled Swordfish Recipe
Grilled Swordfish Recipe and Wine Pairings
This simple Grilled Swordfish Recipe becomes not just a culinary delight but a quick easy meal for a busy week. Whenever I have a busy week or just want to make a quick meal for myself when my wife is travelling this is one of my go-to recipes.
The Perfect Pairings:
To complement the robust flavors of this grilled swordfish, a thoughtful selection of wines elevates the meal into an experience. Sauvignon Blanc, crisp and refreshing, cuts through the smoky flavors with its citrus undertones. Pinot Grigio offers a lighter, fruit-forward balance, while a minerally Chablis enhances the swordfish’s’ natural flavors and Rosé, with its hints of berries, brings a bright contrast.
Grilling swordfish steaks is a fantastic way to enjoy this firm, meaty fish. Here’s an easy guide on how to grill swordfish steaks effectively:
Ingredients
- Swordfish steaks, about 1 inch thick
- Olive oil
- Mango cut into slices or chunks.
- Dak’s Blackened seasoning
Instructions
- Preheat the Grill:
- Heat your grill to a medium-high heat, around 400°F (204°C).
- Prepare the Swordfish:
- Pat the swordfish steaks dry with paper towels. This helps to get a good sear.
- Brush both sides of each steak with olive oil. This not only prevents sticking but also helps the seasoning adhere to the fish.
- Season both sides with the Dak’s Blackened seasoning.
- Grill the Swordfish:
- Place the swordfish steaks on the hot grill. Let them cook undisturbed for about 4-5 minutes on one side. You should see grill marks and the edges should start to look opaque.
- Use a spatula or pigs’ tail to carefully flip the steaks over. Grill for another 4-5 minutes on the other side. The exact cooking time can vary based on the thickness of the steaks and the heat of your grill. The goal is to cook until the fish reaches an internal temperature of 145°F (63°C) and is opaque all the way through.
- Rest and Serve:
- Once grilled, let the swordfish rest for a couple of minutes before serving. This helps the juices redistribute, making the fish moist and flavorful.
- Serve with the mango slices/chunks as topping.
Tips for Success
- Don’t Overcook: Swordfish is best enjoyed when it’s still a bit moist. Overcooking can make it tough and dry.
- Oil the Grill Grates: Before you start, brush your grill grates with oil to prevent the fish from sticking.
- Use High Heat: High heat helps to sear the outside of the fish quickly while keeping the inside moist.
Grilled swordfish pairs wonderfully with a variety of sides, such as green beans, salads, or fresh mango to enhance the flavors of the swordfish. Enjoy your grilling!
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