During my last 2 years of college I lived a walk away from the beach. Living by the ocean was so invigorating. It inspired me to make all aspects of my life full of pleasure. Not only did I start running every day, I started eating more fresh, healthy, and delicious food because when you eat well, you just feel well. I purchased a grill and I used it to make wonderful meals. When you have a simple grill, you can take it anywhere – I can grill at the beach, the Dodgers Stadium parking lot, a camping ground… just about anywhere. My favorite foods to grill are fish and beef. Why? It is so simple.
I want to share with you a very simple and delicious way to grill. In this posting, I will show you how to grill swordfish. I use this same recipe to cook my filet mignon, so I’m pretty much teaching you how to grill a filet at the same time. First, I recommend purchasing fresh fish from your local seafood monger. In Los Angeles, I recommend Santa Monica Seafood. My fish of choice is swordfish and second, ahi tuna. One very important ingredient in this recipe is an actual outdoor grill with actual charcoal. Charcoal gives the fish an amazing smoky flavor and the marinade adds a nice rich flavor. I use Kingsford charcoal. I usually serve this recipe with my asparagus recipe and some rice. You have to try this – you’re going to love it!
Cook Time: 10 minutes Prep Time: 50 minutes
2 (8-oz.) swordfish steaks
1 (10-ounce) bottle Kikkoman teriyaki marinade & sauce (believe me, it won’t taste like teriyaki)
Salt and freshly ground black pepper
In a marinade dish, pour in teriyaki marinade and lay swordfish steaks flat into the marinade. Marinade on one side for 25 minutes. Turn over the steaks and marinade for another 25 minutes. While steaks are marinating, get the grill started. As I mentioned above, charcoal helps give the steak wonderful flavor. Once fish has marinaded, very lightly salt and pepper both sides and place the swordfish on the grill. Cook until slightly charred, for about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let it rest for 5 minutes.
Serve with a side of asparagus or peppers and with rice. Look for these within my Recipes category.Share on Facebook