| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Grilled, Seafood |
1 |
servings |
INGREDIENTS
| 4 |
md |
Swordfish steaks; thawed |
| 1/4 |
c |
Paul Prudhomme's Seafood Magic spice blend; OR |
| 1/4 |
c |
Seafood Magic copy-cat recipe; (below) |
| 2 |
md |
Lemons; cut in half |
INSTRUCTIONS
In a glass baking dish place a small metal rac inside the dish. the rack
will keep the swordfish steaks up off the bottom of the glass and out of
the liquid.
Give both sides of the steaks a generous sprinkle of the spice blens. Pat
the spice onto the surface. Let steaks marinate in refrigerator for 2-4
hours.
Oil grill rack and grill over medium hot coals. Place some soaked mesquite
flavor wood chips on the hot coals and grill the steakes with the lid in
place.
Grilling perfect swordfish is very critical. There is a very fine line
between moist succlen fiht and dry tough fish. I have found the best
results are with using a digital meat thermometer. Stick the probe in the
middle of the steak as it grills and monitor the temperature. When it
reaches 145F, take the steaks off the grill and serve.
We like to serve this with rice pilaf or cuccous.
Recipe by: Bill Wight
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