Last week I made a new friend. It’s Edy C., Italian fishmonger and butcher at my local Hy-Vee supermarket. I love to ask what’s good, and he suggested swordfish. Who am I to argue? I’d never made it, so he explained how he prepares it at home. I made this little video because I told him I’d never remember what he told me (I have a bad, BAD memory!). Take a listen… if only to appreciate his accent.
It could not be easier. Just add a little olive oil, balsamic vinegar, lemon juice and season with salt and pepper. He also said fresh mint, which I didn’t have; and went on to say capers are great as well. Brush your fish with that mixture and reserve a little bit for brushing them again when they come off the grill. Grill the fish until it’s cooked through, about 3 minutes per side (depending on thickness). Don’t overcook.
It doesn’t have a strong fishy taste, and the texture is meatier than most fish. Even your kids will like it.