And to my readers who claim to not like seafood, I'd be willing to bet that you just haven't had really good seafood before. Frozen fishsticks and popcorn shrimp do not count. This is an easy recipe...so why not give seafood one more try.
1 1/2 lbs swordfish (since we're grilling, it's important that the steaks be the same thickness throughout)
1/2 cup olive oil
1/2 cup olive oil
1/4 lemon juice
4 basil leaves, chopped
1/2 tsp tobasco
1/2 tsp liquid smoke
1/2 tsp paprika
salt and pepper to taste
chipotle powder (optional)
3-4 medium sized squash
1. Prepare the marinade by combining the olive oil, lemon juice, liquid smoke, tobasco, basil, paprika, and salt and pepper in a small bowl. Stir well.
2. We got one steak that was 1 1/2 lbs, so I cut it in half to shorten the cooking time. Make sure each piece is the same thickness throughout for even cooking. If you tell the seafood dept guy that you are grilling, he can help you pick out good steaks.
3. Cut the squash into thin slices vertically. In a large bowl, toss the squash with a couple tbsps of olive oil, salt and pepper, and chipotle powder (just a dash for flavor). Set aside.
4. Preheat the grill to 350/medium heat. Be sure to spray the grill with non-stick spray first to ensure easy flipping.
5. Put the swordfish steaks on the grill and baste generously with the marinade. You can brush it on if you have a brush or just spoon it on top. The steaks will need to grill for 8-10 minutes per side depending on thickness. Ours were about 1 1/2" thick and required 9 minutes on each side. Don't forget to spoon on more marinade when you flip the steaks.
6. After 5 minutes, add the squash to the grill. Cook the squash. The squash needs to grill for about 5 minutes on each side.
7. Squash is done when tender, typically 4-5 minutes on each side. Swordfish will flake off with a fork when done.
*Note: 1 1/2 lbs of swordfish yielded 4 servings for us.