Have you tried swordfish? If you haven’t, you’re missing out! Even people who aren’t big seafood fans tend to like swordfish for it’s slightly sweet, mild flavor and firm, meaty texture. Plus, it’s a good source of vitamin B12, niacin and zinc.
Our customers at Trapper’s Fishcamp & Grill love this dish and we know you will too!
But first, what to know when you go to the store:
Peak swordfish landings are August – October, which is also when prices tend to be lower. However, frozen swordfish is available year-round. To ensure the swordfish is fresh, look for bright white or pink swordfish meat with a bright red bloodline. The swordfish should be firm and have a good, clean smell. Steaks that are 1-to-1 ½ inches thick are perfect for grilling.
Chile Vinaigrette Ingredients:
½ Cup Rice Vinegar
1 ½ Cups Olive Oil
2 Tbs. Garlic Chili Sauce
Directions:
- Place all ingredients in a food processor or blender and blend until emulsified.
- Place in a squirt bottle and enjoy.
Dish Ingredients:
8 oz. Fresh Swordfish Steak
Olive Oil
Salt & Pepper (or favorite seasoning)
¼ Cup Pico de Gallo
¼ Avocado, Diced
¼ Cup Chili Vinaigrette
Preparation and Directions:
- Rub a light coating of olive oil on swordfish steak and season.
- Make sure the grill has been preheated and brushed with a light layer of vegetable oil. If you have a gas grill, preheat on medium-high and close the lid for 10 minutes. If you are working with wood or charcoal, get the fire going, and wait until the coals are white.
- Place swordfish on the grill and cook for 2 minutes. Turn the fish 45 degrees to get the diamond grill marks on it for 2 minutes, then flip it over and cook for another 4 minutes or until done. (Cook the fish medium, not rare like tuna. Tear the fish apart a little bit, make sure it’s opaque and not translucent.)
- Place the swordfish on a heated plate.
- Mix pico de gallo and avocado together and mound on top of your swordfish.
- Top with chili vinaigrette.
- Enjoy! Show us how you did: snap a pic and tag us at @trappersokc for a chance to be featured on our Facebook and Instagram pages.
Feeling fancy? Take this dish to the next level by adding pasteurized lump crabmeat to the pico de gallo avocado mixture.
Pro tip: “The simpler dishes are always better. Every time we come up with an idea, the simpler it is, the better it is.” – Steve Griffin, Vice President of Operations, Pearl’s Restaurant Group
