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By Mike Stines, Ph.B.

Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill. The high oil content will keep the steaks moist during cooking. Have your fishmonger cut the steaks about 1/2-inch thick and then remove the bloodline from the center of the steak, giving you two pieces from each steak. Serve these tasty steaks with grilled asparagus, rice pilaf and lemon wedges.

In addition to a very clean gas grill and a supply of fuel, here’s what you’ll need for two servings:

4 trimmed swordfish steaks (about five ounces each)
1/2 cup zesty Italian dressing
Freshly ground black pepper
2 tablespoons minced flat leaf parsley
1 teaspoon Old Bay seasoning

Rinse the swordfish under cold water and pat dry with paper towels.

Brush the steaks with the Italian dressing. Season with pepper.

Preheat the grill for medium-high (350 to 400 degrees F.) direct grilling. Lightly oil the grill grates or spray them with cooking spray.

Place the steaks on the grill and cook for three minutes. Flip the steaks over and cook another two minutes or to an internal temperature of 145 degrees F.

Remove the steaks from the grill and sprinkle with Old Bay. Garnish with parsley.

Serves 4.

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