Cooking time: 6-8 minutes
something extra, while the herbs leave the flesh with a
delicate, smoky texture.
4 swordfish steaks
1 large garlic clove, crushed
2 tablespoons fresh thyme, chopped
3 tablespoons dried rosemary
1 tablespoon dried thyme
1 tablespoons olive oil
crushed rock salt
freshly ground black pepper
Crush the garlic into a bowl containing the oil, salt, pepper and chopped thyme. Mix together well and smear the
resulting paste onto both sides of the swordfish steaks, rubbing it well into the flesh. Place the steaks directly onto
the grill and cook for 3-4 minutes on each side, or until thoroughly cooked. As you cook, liberally sprinkle the dried thyme and rosemary over the coals beneath the fish.
- Swordfish pizzaiola – quick recipe (cookingwishes.wordpress.com)
- Crank up the BBQ-Grilled Ribeye Steak (foodservicewarehouse.com)