Grilled Swordfish Steaks with Chermoula
Thick swordfish steaks are a backyard cooking favorite as their dense, meaty flesh resists falling apart on the grill.
Why This Recipe Works
For the best swordfish recipe, our first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. For our grilled swordfish steaks recipe, it’s important to leave it in place long enough so that it develops good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill.
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