Swordfish, Grilled With Honey Dijon Diana Sauce

One of our better markets had a decent sale on fresh swordfish steaks.

Decent, but still kinda spendy, as a friend likes to say, and then, we hadn’t gotten to that market before the weekend and, yeh, NO. NO way I am going THERE THEN.

Then, I recalled some frozen swordfish steaks I had picked the last time we were at Trader Joe’s, and I commenced to planning our Sunday night dinner late on a Saturday afternoon (to thaw the fish in the fridge).

My fave, and the most stress-free way to thaw frozen seafood is overnight in the fridge.

After that, my method for preparing most any white fish I serve – fresh or frozen – is to soak them in a gallon bag of milk for at least a few hours. Any lingering fish market taste or smell will be well and truly rinsed away, and you will be left with sweet, fresh fish.

Note: this method works a treat on scallops.

•2 swordfish steaks, thawed if frozen
•Milk (I prefer whole)
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
Honey Dijon Diana Sauce*
•Olive oil

*No Diana Sauce? No Problem! Whisk 1/4 cup of your fave Italian dressing into one cup of mayonnaise along with one teaspoon of hot sauce. You have now made a batch of lovely Medianoche Mayonnaise, which will be pretty stellar on swordfish. And burgers. And sammiches. And… well, you get the idea, it is pretty perfect on most anything.

Place your thawed swordfish in a gallon sized zipper bag and pour milk over to cover. Close the bag, lay on a flat bottomed, rimmed (for to catch any drippage) plate and stash in the fridge for a few hours.

When ready to grill, remove the swordfish from the milk (discard the milk) and season both sides with the Seasoned Salt, black pepper, and Aleppo pepper.

Heat your grill and brush the grates with olive oil.

Brush one side of the swordfish with the Diana Sauce (or that Medianocke Mayonnaise), and place, sauce side down on the grill for three to five minutes, depending on how thick the swordfish is.

Brush the top with sauce or mayonnaise, turn over, and grill for another three to five minutes, until nicely done.

We enjoyed ours with garlic satuéed asparagus and a new (to me) take on potato salad, which all made for a fine August Sunday’s supper.


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