Recipes

Charcoal-Grilled Swordfish Steak

Tom Harvey|

Charcoal-Grilled Swordfish Steak
3.8 (4 ratings)
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Having company over for dinner? Impress guests with this spicy, refreshing swordfish entrée. The sauce is a mix of avocado, onion, peppers, vinegar, olive oil, cilantro, and sambal oelek, a ready-made chile sauce that adds a little tang as well as heat. It comes together in minutes, while the fish is cooking on the grill. Click here to see all grilling recipes.
Servings
1
Ingredients
  • one 8-ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
  • kosher salt and freshly ground pepper, to taste
  • 6 tablespoon olive oil
  • 1 avocado, peeled, pitted, and diced
  • 1 tablespoon very finely diced red onion
  • 1 tablespoon very finely diced red bell pepper
  • 1 teaspoon very finely diced serrano pepper
  • 4 tablespoon rice-wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sambal oelek
  • 2 tablespoon chopped cilantro
  • 4 ounce fresh shelled crabmeat
Directions
  1. Build a charcoal fire under a grill and let the flames die out.
  2. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Grill the swordfish 4 minutes on each side for medium to medium-rare.
  3. In a bowl, combine the avocado, onion, peppers, vinegar, lime juice, sambal, cilantro, and remaining olive oil. Season with salt, to taste. Place the swordfish in the center of a plate. Top with the avocado mixture and place the fresh crab on top of the avocado mixture. Serve immediately.
 
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