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Grilled Swordfish With Barbecue Sauce

3.67 average, 3 votes
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by Brian Bailey
2008 November 16
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Here’s a tasty swordfish dish that adds just enough heat to the recipe to get your buds all fired up… not every fish dish needs to be so light.

    Ingredients:

  • 2-1 pound swordfish fillets. Ask your fishmonger for them. He’ll know what that means.
  • 1/3 cup of lemon juice (2 or 3 lemons)
  • 2 teaspoons of Worcestershire sauce
  • 1/2 cup of chopped onion (1 small or 1/2 large onion)
  • 1 teaspoon sugar
  • 1 small bay leaf
  • 1 cup of ketchup (read: not catsup)
  • 1/4 cup of vegetable oil
  • 1 clove of garlic, minced (Go ahead, use the pre-minced stuff. It’ll be okay.)
  • 1/4 cup water
  • 1/4 teaspoon of hot sauce, if you’re a baby. More if you’re a man.

Place the fish in a single layer in a shallow baking dish. Combine 1/2 cup of ketchup, lemon juice, oil, Worcestershire sauce and garlic. Pour this mixture over the fish. Cover with plastic wrap tightly and refrigerate for about 1 hour. Turn the fish after 30 minutes. When the hour is up remove the fish and divide the sauce in half. Reserve half for later.

With the other half you are going to make a barbecue sauce. Add to it the remaining ketchup, onion, water, sugar, hotter sauce and bay leaf. Simmer for 20 minutes. You should see occasional bubbles going bloop, bloop, but it should not boil.

When your sauce is ready, brush your fish with some oil and place on a grill. The fire should be pretty hot but not scorching. Cook the fish until it begins to flake with a fork, but do not cook too long. It’ll take about 6 minutes per side. Watch for flare-ups. Baste the fish as it cooks with the other 1/2 of the marinade that you reserved before.

When the fish is done, spoon the hot barbecue sauce over it and enjoy.

1 Comment leave one →
2012 December 31

I can’t show you how often We have attempted to carete this, and I simply find it hard to get it right. However I like making unique recipes, so possibly I could ask my sister to offer some advice the next time

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