Our local fishmonger had a pretty decent sale on swordfish steaks, so I thought, why not pick up a couple?
I had originally thought to do them, as I had with the Salmon, in the air fryer, but the evening was decent and Rich didn’t mind starting up the grill, so we went that route.
Back in the day, I always slathered my swordfish with mayonnaise on both sides before cooking, but this time, I opted for a little something different.
For these two beautiful steaks, I made a ranch dressing marinade and stashed ’em in the fridge for an hour, then flipped them over, and put back in the fridge for one more hour.
The result? Swordfish perfection!
INGREDIENTS
•1 swordfish steaks
•1/4 cup ranch dressing
•1/4 cup canola oil
•1/4 cup water
Whisk the ranch dressing together with the oil and water in a gallon sized zipper bag, then seat, toss to coat the swordfish evenly, and stash in the fridge for one hour.
Flip the bag over and return to the fridge for one more hour.
Set your grill to medium high and, when hot, add the swordfish and a bit of the marinade.
Rich likes to use a little grill tray, but you do what you want.
Grill the swordfish for three to four minutes per side (depending on how thick your steaks are) and serve.
We thoroughly enjoyed ours with sautéed cabbage pesto and a nice, refreshing Vidal from Ontario.