Grilled Swordfish Steaks with Lemon and Herbs

The Story

Swordfish is the only fish that tolerates — demands, really — the steakhouse approach. Its dense, meaty flesh can take a direct fire sear without falling apart, and its mild flavor responds to E-1 GSP's garlic-salt-pepper the same way beef does. The comparison isn't metaphorical; structurally, swordfish cooks like a thin steak.

Instructions

1. Season and Grill. Pat swordfish dry and coat both sides with olive oil and E-1 GSP. Let rest 10 minutes. Get the grill as hot as possible — you want to cook this in under 10 minutes total. Grill over direct high heat for 4–5 minutes per side. The flesh should have pronounced grill marks and release cleanly from the grate. Swordfish is done when it's firm and no longer translucent in the center.
2. Finish. Pull from the grill and place 1 tbsp cold butter on top of each steak immediately. The residual heat will melt it into the fish. Squeeze lemon over, add lemon zest, and serve with a simple salad or the E-1 GSP roasted potatoes from this collection.

Pro Tips

• Swordfish should not be served rare. Medium to medium-well is the correct target — the flesh should be opaque and just begin to flake when pressed. If it's still translucent in the center, keep cooking.