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  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Balsamic Swordfish

    Well, this forum has been a little dead lately.

    We did a little hurry up swordfish steak the other night and didn't have time to post the pix.

    I thought I'd share a pic with all



    Pretty easy stuff. Vacuum marinated the steaks in balsamic vinaigrette for about 30 minutes while the grill was getting hot and then grilled high temp for about 3 minutes per side.

    For those not familiar, Swordfish wants to be cooked to firm, but not to dry. These steaks were about 1 1/2 inches thick and three min worked well. they are easy to judge by feel. Just don;t leave the grillside while cooking them. When you feel them firm up, they are close.

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Love fish!

    Don't think I have had the pleasure of swordfish.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    It's kinda like a cross between Mahi Mahi and shark.

  4. #4
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Kinda sucks not being able to get shark here these days.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by chef schwantz View Post
    Kinda sucks not being able to get shark here these days.
    Why not?

    Jut buy swordfish.

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Very nice. I like the grill marks.
    Jim

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BYBBQ View Post
    Very nice. I like the grill marks.
    So......are ya callin me a copycat?

    It's a compliment if you are.

  8. #8
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Quote Originally Posted by SmokyOkie View Post
    Why not?

    Jut buy swordfish.

    Hi Tim, Good looking sword fish. I don't know if they still do this in Calif. but in a lot of fish mkts. they used to sell shark as sword fish. The only difference used to be, if it didn't have a bone, it was shark. Usually used a Thresher as they are the best flavor. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
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    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



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