Parmesan Crusted Swordfish

Simple And Succulent

Capt. Steve Dougherty February 18, 2014

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Parmesan Crusted Swordfish

Ingredients:

Swordfish Steaks, Truffle Oil, Jasmati Rice, Coconut Milk, Shaved Parmesan, Salt & Pepper, Seafood Seasoning, Mixed Fruit

The quintessential element to a gourmet fish dinner isn’t a long list of ingredients, rather a simple and straightforward recipe that doesn’t overshadow the fish’s natural flavor. With firm flesh and bold flavor yielding some of the ocean’s ultimate bounty, it’s no surprise swordfish are targeted by commercial and recreational anglers with great fervor. Whether you purchase or procure your own swordfish, the best flavor comes from cooking the steaks to perfection and locking in the juices.

Start by giving the steaks a light coating of truffle oil. I then sprinkle salt & pepper and a dash of Florida Sport Fishing seafood seasoning. Leaving the skin on helps preserve the fish’s natural flavor. Some may choose to add garlic, ginger, rosemary, tarragon and more, but I enjoy the taste of fresh fish. My grill has been exposed to the environment for many years and there’s no telling how hot it gets, but I let it preheat on HIGH for 10 minutes. This gives me a chance to prepare a side of long grain jasmati rice. I follow the recommended directions, but I substitute tap water for coconut milk. To compliment the tropical flavor of the coconut rice I also dice a fruit salad. All of your favorites will work.

The goal is to quickly cook the outside of the swordfish and lock in the juices. Remember that the fish will continue to cook after it has been removed from the grill, so three minutes per side is plenty. Only flip once. As the steaks come off the grill top with shaved Parmesan. Enjoy!

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