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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Swordfish is usually sold in steaks. For this recipe, a 2-inch thick piece (or pieces) would do nicely.
TIPS: The relish can be stored in an airtight container in the refrigerator for up to 3 days. It's a lovely spread for a fish sandwich and is a great dip for crudites.
Do not overcook; swordfish dries out quickly.
Serves 4 to 6


• Foil pan

    Sun-Dried Tomato Relish
    - 1/2 cup mayonnaise
    - 1/4 cup sun-dried tomatoes, chopped
    - 2 tbsp drained capers
    - 2 tbsp anchovy paste
    - Grated zest and juice of 1 lemon
    - Kosher salt and freshly ground black pepper

    - 2 Ibs swordfish steaks
    - 1/2 cup dry white wine
    - 2 tbsp olive oil
    - 2 cloves garlic, slivered
    - Kosher salt and freshly ground black pepper
    - Fresh parsley sprigs


1. Prepare the relish: In a food processor, combine mayonnaise, sun-dried tomatoes, capers, anchovy paste, lemon zest and lemon juice; pulse to blend. Transfer to a bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use.

2. Prepare a hot indirect fire in your grill.

3. Rinse fish and pat dry with paper towels. Place fish in foil pan. Pour wine over fish, drizzle with olive oil and sprinkle garlic over top. Season to taste with salt and pepper.

4. Place pan on the indirect side of the grill. Close the lid and grill-roast for about 45 minutes, basting with juices every 10 to 15 minutes, until a meat thermometer inserted in the thickest part of the fish registers 150°F.

5. Cut swordfish into portions. Serve hot, garnished with relish and parsley. Or let cool, refrigerate for up to 2 days and serve cold, garnished with relish and parsley.


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