Corcoran Street Kitchen: Marinated Swordfish Steaks

Swordfish is a beautiful fish that produces a fillet that is thick, meaty, and soaks up flavors like a sponge. A flavorful marinade is absolute perfection for a swordfish fillet that is grilled lightly until nice and tender. This marinade has an acidic sharpness from the wine and lemon, tons of flavor from the garlic, and the soy sauce rounds out the marinade nicely. I marinated the fish for about 30 minutes and then grilled it on a hot grill pan for 2 minuets a side. You could also grill it on an outdoor grill, but I'd suggest laying down a piece of foil that you've sprayed with non-stick spray first. This is a pretty hearty fillet that shouldn't break apart too much, but it is better to be safe than be digging around in the charcoal to find your dinner. This was a fun change of pace and a great weeknight meal. I hope you enjoy!

Marinated Swordfish Steaks
Ingredients:
2 swordfish steaks (about 1/2 inch thick)
1/4 cup wine
juice and zest from 1 lemon
4 garlic cloves
2 Tbs. soy sauce
2 Tbs. olive oil
1 tsp. salt
1/4 tsp. pepper
1 Tbs. canola oil (for greasing your griddle)

1. To make the marinade, combine wine, lemon juice and zest, fine minced (or microplaned) garlic cloves, soy, olive oil, salt and pepper.

2. Add swordfish and leave in the fridge for 30 minutes or up to one hour (not much longer than an hour, or the fish will start to cook in the marinade - swordfish ceviche! - and it will get overcooked when you grill it).

3. Remove steaks from the fridge before you are ready to grill, remove from the marinade and pat dry.

4. Grease your grill pan or outdoor grill with canola oil and turn on high heat until very hot. Cook the fish for 2 minutes per side. This will cook the fish through, leaving beautiful grill marks and still be flaky and tender.