Dr.Jass
Pastor of Muppets
A little more kitchen creativity from Jass. I came up with this for my first-ever foray into swordfish steaks. They were awesome, if I do say so myself... and I do. I expect it would also be great on yellowfin/bluefin tuna or salmon steaks (though I have other methods of cooking those).
1/8 TSP salt (I roughed this--a few shakes)
1/8 TSP pepper (same)
1/4 TSP minced garlic
1 TBSP teriyaki
2 TBSP lemon juice
2 TBSP chicken broth
1/2 TSP Lawry's seasoned salt (I used a chicken spice called WondeRoast, but seasoned salt is close)
1 TBSP canola oil (olive oil probably would have worked gooder, but I was out)
1/8 TSP onion salt (again, an estimate)
1/2 TSP parsley flakes
3 TBSP beer
Mix all ingredients, making sure to break up the minced garlic as evenly as possible. Put seafood steaks in sandwich bags individually, pour half of the marinade into each bag and zip to almost-closed. Force out as much air as possible, refrigerate two hours.
When ready to grill, pull steaks out of baggies but retain marinade in a bowl.
I grilled mine indirectly over low-heat charcoal, so it took a little longer than usual. The swordfish was off to the side, as there's a huge hole in the center of my grill grate. :doh: If you're using gas, A) you're a commie and B) cooking them will take a lot less time. I went six minutes per side, turning three times (24 minutes total). Cut that time in half for a gas grill... ya f__kin' commie, or adjust for a hotter charcoal grill. Obviously, you don't want medium-rare seafood.
On each turn, I applied enough of the marinade to cover the upper side of the steaks, being sure to keep the marinade well-mixed.
Enough marinade for two average-sized swordfish steaks.
1/8 TSP salt (I roughed this--a few shakes)
1/8 TSP pepper (same)
1/4 TSP minced garlic
1 TBSP teriyaki
2 TBSP lemon juice
2 TBSP chicken broth
1/2 TSP Lawry's seasoned salt (I used a chicken spice called WondeRoast, but seasoned salt is close)
1 TBSP canola oil (olive oil probably would have worked gooder, but I was out)
1/8 TSP onion salt (again, an estimate)
1/2 TSP parsley flakes
3 TBSP beer
Mix all ingredients, making sure to break up the minced garlic as evenly as possible. Put seafood steaks in sandwich bags individually, pour half of the marinade into each bag and zip to almost-closed. Force out as much air as possible, refrigerate two hours.
When ready to grill, pull steaks out of baggies but retain marinade in a bowl.
I grilled mine indirectly over low-heat charcoal, so it took a little longer than usual. The swordfish was off to the side, as there's a huge hole in the center of my grill grate. :doh: If you're using gas, A) you're a commie and B) cooking them will take a lot less time. I went six minutes per side, turning three times (24 minutes total). Cut that time in half for a gas grill... ya f__kin' commie, or adjust for a hotter charcoal grill. Obviously, you don't want medium-rare seafood.
On each turn, I applied enough of the marinade to cover the upper side of the steaks, being sure to keep the marinade well-mixed.
Enough marinade for two average-sized swordfish steaks.
