Weekly Cooking Report April 25: Swordfish Steaks with Lemon Parsley Sauce

Starting to get warm enough to use the grill, so we're looking at some simple grilling this weeks with swordfish. For those of you out there who feel more gender-comfortable with directly applying fire to meat for cooking, this is a way to do it that isn't parts of a beef critter as a way to mix things up. 

Ideally you will add other components to this...

As always, this is as simple as I can make it for you. Swordfish has a distinct flavor that isn't too fishy, and the lemon parsley sauce accentuates that. shopping wise you need 

• 2 1-pound swordfish steaks, about 1.5" thick. Cut each in half to make 4 eight ounce steaks
• Some vegetable oil for the grate.
• 2 tbs of olive oil for the steaks 
• ANOTHER ¼ cup extra-virgin olive oil for the sauce 
• 2 tablespoons minced fresh parsley leaves
• 1 ½ tablespoons juice from 1 lemon
• Some salt and pepper 

to round out the meal also grab 

• Some French bread or sourdough
• A bag salad, ideally with one of those little vinaigrette packets in it. 

Remember, the goal is to make you look good with minimal effort; the fish will do that, you can slack on the veggie. 

Get your grill started, hotted up, and cleaned. You have directions for how to do that somewhere. That will likely take 15 minutes. I'm assuming a gas grill you are keeping at high. If you have a charcoal grill, I don't, so you're on your own. 

While that is happening brush the fish with the olive oil and season with salt and pepper, a pinch or so on each side of each steak. 

The whisk the other 1/4 cup of olive oil with the lemon juice, parsley, and a little more salt and pepper (say. 1/4 tsp of each), taste test, add more salt and pepper to taste. Set that aside. 

Pour out the bag salad into a bowl, add the dressing and any fixings; Slice up the bread and cover it with foil or a small clean towel. Set both on table. 

Wipe down the hot grate with the vegetable oil and grill the fish with the cover on. Flip them at about the 4 minute mark so there are good grill lines on each side. Turn the grill heat to medium cook for another 3 minutes, flip, and give it another minute covered. Check the center, see if the fish is still translucent. If it is, give it another couple minutes before removing to plates. 

Spoon the sauce onto the swordfish and serve immediately to a grateful family. Welcome to grilling season!