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Recipe Summary

prep:
10 mins
cook:
10 mins
grill:
6 mins
total:
26 mins
Servings:
4
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Ingredients

Fish:
Poaching Oil:

Directions

Fish:
  • In glass baking dish, combine oils, peppercorns, rind, bay leaves, thyme, rosemary. Place fish in single layer in marinade; turn to coat. Cover; refrigerate at least 2 hours.

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  • Prepare outdoor grill with hot coals or heat gas grill to high.

Poaching Oil:
  • While grill is heating, in large shallow saucepan (fish should be submerged in single layer), combine oils and garlic. Heat oil until it registers 130°F to 150°F on deep-fat frying thermometer.

  • Remove swordfish from marinade, letting excess oil drip back into dish. Season fish with salt and pepper.

  • Grill swordfish in 2 directions to make crisscross pattern on surface, 3 minutes per side. Remove from grill.

  • Submerge steaks in single layer in oil; poach until cooked through, 10 minutes (do not boil).

Note:
  • To save oil for making recipe again, strain through cheese cloth; discard garlic. Refrigerate oil 3 weeks.

Nutrition Facts

311 calories; fat 24g; cholesterol 45mg; saturated fat 3g; protein 23g; sodium 177mg.
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