BBQ-Grilled Swordfish

This is an easy, fast and dependable recipe. The swordfish comes out juicy and tasty, and the vinaigrette is an excellent complement to the swordfish steaks. I found this vinaigrette attached to a redfish recipe, so it could definitely be applied to other types of fish such as snapper.


4 swordfish steaks
2 tsp. grated lemon peel
1 lemon (juice)
1 bunch basil, thinly sliced
6 garlic cloves, crushed
1/3 cup extra virgin olive oil
1/3 cup capers
salt and pepper


Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in a small bowl to blend. Stir in capers and basil. Season with salt and pepper to taste.

Prepare your fire. Coat both sides of each swordfish steak liberally with vinaigrette, reserving a little for the plating. Ideally, place the fish in barbecue fish basket to avoid it sticking to the grill. Grill on both sides until done -- roughly 5 minutes per side, depending on how hot your fire is. Plate the fish and pour the remaining vinaigrette over it to serve.