Herb Grilled Swordfish with Grilled Lemon
Florida is the fishing capital of the world attracting anglers from all over the planet. Known for its wide variety of marine life the commercial fishermen here supply the world with lobster, grouper, yellow tail snapper, swordfish and more. The sport fishermen fish the deep blue for sail fish, marlin and other giants of the sea. Florida and the Florida Keys is where you want to be fishing.
Swordfish live in oceans worldwide: the Indian, Pacific and here in the Atlantic Ocean usually found between 45 degree S latitude and 60 degree N latitude. Here in the Florida Keys and Key West swordfish is often caught in the blue water past the reef. A swordfish’s diet consisting of squid, crustaceans, mackerel and other fish make this a wonderful protein.
If you’re lucky enough to catch or come upon a pumpkin sword do not pass up this tasty treat. The bright orange colored flesh of the pumpkin sword is the highest quality of swordfish in my opinion. The bright orange flesh color is believed to be from high amounts of carotene in the prey consumed, usually shrimp or some type of prawn. The pumpkin sword is caught here in the keys and up the east coast but there is no acknowledgement of a season or its migratory patterns to harvest regularly.
When cooking swordfish it is important to watch your cook time. Over cooking swordfish can become a dry experience. I like to serve swordfish at about a medium rare to medium temperature. This ensures moisture and a very nice texture of your swordfish steak. What I have received the best compliments from is my herb grilled swordfish.
Using fresh ingredients and basic techniques you can make an amazing swordfish dinner
Herb Grilled Swordfish with Grilled Lemon
- 8oz portion Swordfish Steak
- 1 tablespoon Fresh picked thyme
- 1 tablespoon Fresh roughly chopped rosemary
- 1 tablespoon Extra Virgin Olive Oil
- 2 thin slices whole butter cubes
- Sea salt to taste
- Fresh ground black pepper to taste
- Lemon half
Preparation:
Preheat your grill - charcoal preferred. When the grill is hot (very hot) evenly season the swordfish steak and exposed interior of lemon with you thyme, rosemary, salt and pepper. Then douse (do not saturate) with extra virgin olive oil. Place the sword fish and the lemon on the hottest part of the grill. Only flip the sword fish steak once. After about 6 minutes on each side for fatter steaks - thinner steaks will take less time. Try to get a nice char grill mark. At that time take your lemon off the grill and set aside for later use. Pull your steaks off at about a medium rare to medium temperature. Place butter cubes on top of the steak. Serve with the grilled lemon. Squeeze the lemon over top and enjoy.
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Chef Martin Liz
Author
Culinary Author, and Chef, Martin Liz is a 3rd generation native, Key West Conch. He is classically, French trained and specializes in Key West's fresh seafood. Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. Famous for his "Caja China" (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, "Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few. He has also conducted seminars, educating guests on the thing he knows best - Conch Cuisine and Culture, at the Atlanta, and Key West Food and Wine Festivals. His culinary accomplishments have landed him, working alongside such well known, chefs as Top Chef Judge, Michael Shwartz, Culinary Author and Chef, Kevin Graham and Norman Van Aken. Chef Martin Liz is currently focusing on a few key, consulting projects, and enjoying keeping Key West Conch Cuisine and Culture alive, through private parties, classes and educational seminars. Chef Martin is available at 305.896.2087 or _culinaryconch@gmail.com