How should Swordfish be cooked?
When grilling (or broiling), cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle, about 5 minutes on one side, then 2 to 3 minutes on the other for an inch-thick steak.
How do you know when swordfish is done?
Once the grill is hot, lay each swordfish steak on the grate and cook them for 6 minutes, flipping them over halfway through. To test if they’re finished, use an instant-read thermometer to check the internal temperature of the steaks. If they’re 145 degrees Fahrenheit and flaky on the inside, they’re finished.
What temperature do you grill swordfish?
Grill the swordfish on a preheated gas grill set to medium-high (about 400° on a thermometer — you should be able to hold your hand 2 inches above the grill grate for about 5 seconds). Brush the grate with oil before adding the fish to help prevent sticking.
How do you cook swordfish Jamie Oliver?
Season swordfish with sea salt and freshly ground black pepper, drizzle with olive oil then pan-fry or grill over high heat until cooked, about 5 min each side. Transfer to plates. Heat oil in frying pan over high heat, add garlic and tomatoes and sauté for 5 minutes. Add lemon and capers and cook for 2 minutes.