Ingredients
4 6-ounce swordfish steaks, about 1 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cloves garlic, thinly sliced
2 teaspoons olive oil
Grilled Pineapple Salsa
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Season both sides of the fish with the salt and pepper. Sprinkle half of the garlic in a baking dish and top with the swordfish. Sprinkle with the remaining garlic. Set aside for 10 minutes. Heat grill to medium. Brush grill rack with oil. Scrape the garlic from the fish. Transfer the fish to grill and cook, turning once, until opaque throughout, about 8 minutes total. Serve with the Grilled Pineapple Salsa. You can substitute tuna or salmon for the swordfish. The grilling time will vary depending on the thickness of the steaks. Allow 8 to 10 minutes for a 1-inch-thick steak. If your steak is thinner or thicker, adjust the time accordingly.