How to Grill Swordfish With Spicy Citrus Relish Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make really good, quick, easy meals using swordfish. All right so here's our swordfish steak. Here's my olive oil. What I'm going to do is pour some right on to the top, just right on the plate. I'm just going to take my little brush here and I'm going to evenly brush that side. Now we'll take my tongs, and we'll evenly brush the bottom. This is also the point at which you want to season your swordfish. Let's go ahead and grab the black pepper. The reason you oil this is for a couple of reasons. One, it helps it from sticking to the grill. You can go ahead and use your brush to kind of smash that seasoning down. And two, when that oil kind of actually burns a little bit is when you get those nice, pretty grill marks on your fish. So I think that we are ready to go. So let's get this fish on the grill. All right so my grill is really, really hot now. I'm going to take my fish. I'm going to take it the side I want to serve up, which is the side with the slant on it here, and I'm just going to take it. If you hear that noise, you're doing well so far. So you want to make sure the whole fish is contacting the grill, you don't want to smash it. There's that. In the meantime, obviously you're salsa is still going, so this is going to take three minutes on each side. We're going to give it a minute and a half, we'll turn it 90 degrees, minute and a half and then flip it, same thing. Then what we're going to do, is if we have to finish it, or if you're doing this in advance, you'd take it, and you would stick it in your oven to finish it out. So let's go ahead and come back in about a minute. You'll see now I've got my grill marks on it, so what I'm doing, is I just want to turn it 90 degrees from where it was. And you can tell that it was sitting like this, so I want to turn it and put it down just like this. Because it gives me a nice, even cross hatch grill mark. And you get the nice x marks across the top. Ok so let's flip this over now. You can see that this side looks beautiful. We're just going to drop this down. The thing is, since this piece of swordfish cooked a little faster than I thought it would, you don't have to grill mark the bottom side if you don't want to. You don't have to turn it. So what I'm going to do is give it about twenty seconds like this, and then I'm going to turn it again. And then I'm pretty much done unless you want to serve it like well done or super well done. Otherwise this is ready to go in probably about another fifteen or twenty seconds."