Grilled Swordfish Recipes With Mayonnaise

by

This recipe for grilled swordfish with avocado mayonnaise is a fantastic way to use up leftover fresh swordfish steaks.

This is a delicious way to prepare nice swordfish steaks. The steaks are marinated in a straightforward, fresh cilantro-lime marinade for about an hour, then they are grilled, where they should be finished in only about 8 minutes.

Then there is this amazing grilled swordfish with avocado mayonnaise, which is a mixture of avocados, mayonnaise, lime juice, and Tabasco.

To Prepare the Swordfish Steak:

Place the swordfish on the grill with the mayonnaise side down. Let it grill for about 5 to 6 minutes. Add another 1 tablespoon of the mayonnaise to the top of the swordfish and grind some black pepper on it, and then turn the swordfish. Let it grill for another 4 to 5 minutes.

Grill Swordfish Like A PRO

Classic Nantucket-Style Grilled Fish Steaks 🔗

The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.

Ingredients:

  • 4 seafood steaks, such as yellowfin tuna, halibut, swordfish, or sea bass, about 10 ounces each, 1 inch thick
  • 1/2 cup mayonnaise
  • Kosher salt
  • Freshly ground pepper
  • Lemon wedges, optional

Instruction:

  1. 1. Build a charcoal fire or preheat a gas grill.
  2. 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
  3. 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.
  4. 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.

FAQ

What goes good on swordfish?

If you’re looking for healthier options, try pesto zoodles, mushrooms and bok choy, and a Shirazi salad. You can also serve steak kabobs, eggplant parmesan, and stir-fried noodles. The best foods to serve with swordfish are jambalaya, quinoa, tomato and olive salad, mango salsa, roasted potatoes, and jicama slaw.

Should swordfish be room temperature before grilling?

The internal temperature of the swordfish should be at least 145° to kill any harmful bacteria. Perfectly grilled swordfish, ready for salsa. Grill swordfish for about 5 minutes on each side. To be extra certain the swordfish is safe to eat.

How long should I cook swordfish steaks on the grill?

Bring your swordfish steak or steaks to room temperature before cooking to ensure that the entire piece reaches the desired internal temperature and to help prevent any unwanted condensation that could result in excessive spatting or even flare-ups. Be sure to rest on a paper towel to absorb escaping moisture.

Leave a Comment