Preparation:
Swordfish comes with skin. Try Ono, a Hawaiian fish (comes skinless). With fish at room temperature, lightly spray or brush with oil. (Do this away from grill to prevent any possibility of flame-up.)
On hot grill, cook fish for 5 minutes. Carefully turn over and continue cooking, allowing about 10 minutes altogether per inch thickness of fish.
Check for doneness in thickest part of fish, carefully pulling apart and looking to see if flesh is opaque. Remember, fish will continue to cook a bit even after it is removed from heat.
Remove any skin, if desired.
Serve on top of Grilled Smashed Red Potatoes; top with Papaya, Pepper Relish. |
