Hey there! Summer parties are in full swing so I wanted to provide you with one of my many tips for a tasty grill experience!

If you’re a meat-lover but cutting back on beef, swordfish may be the star of your next grilling experience.

Swordfish is perfect for grilling. If you can’t find swordfish, try mahi-mahi,  ahi-tuna, or salmon. Since swordfish are large fish, the meat is usually as solid as steaks, and are often grilled. The meat is relatively thick, and offers diverse options on how it can be cooked; unlike fragile types of fish such as tilapia. You will find that swordfish will have the consistency of a nice juicy T-bone steak with fewer calories.  

Try this recipe the next time you have the urge to fire up the grill!

 Roasted-red pepper, lemon and garlic basil swordfish


1 medium red pepper

2 to 3 medium fresh lemons

1 tablespoon of olive oil

1 tablespoon of fresh basil

Black pepper to taste

Kosher salt to taste

2 to 3 cloves of garlic

2  4-6oz swordfish steaks with skin removed

 Place red pepper and cook directly on stove top or grill until skin is black all around and you can poke a fork directly thru. About 10-15mins.  Place red pepper in a bowl and cover with plastic wrap until cool.

Once red pepper is cooled off take a wet paper towel or napkin and remove charred skin from the outside of the pepper , cut pepper open remove the seeds and cut of the inside layer of skin and then dice it up on a cutting board.

Cut lemons in half, remove seeds and squeeze about ¼ of juice into a bowl or cup.

Take skin off garlic and chop up real fine. Take fresh basil and chop up real fine.

Grab a food processor or blender and throw in all ingredients including olive oil and blend into a puree. Taste and add salt and pepper as needed.

Grab two swordfish steaks season as desired and place in shallow bowl or plastic bag. Pour marinade over the steaks and let sit in fridge for a 30mins-2 hrs. 24 hrs is even better if you have the time!

Once ready for grilling. Spray or rub grill with olive oil to prevent sticking. Place steaks on a medium temp grill and cook on both sides adding more salt and pepper for flavor. I prefer my steaks medium and that’s about 10mins per side.  Cooking these to med-well or well done causes the meat to become dry.


Chef Bryce