Try grilling some absolutely delicious swordfish that is lemon-butter basted over flavorful charcoal flames. This dynamic ocean roamer will add some adventure to your plate.
Marinate the swordfish (optional) with lemon juice, thyme sprigs, peppercorns for 10 to 15 minutes.
While the swordfish marinates, prepare the charcoal grill for high-heat grilling.
Brush the fish with oil (if not marinated) and season on all sides with Kosher Salt and freshly ground pepper.
Grill for 3 to 8 minutes per side, or until internal temperature reaches 140° F. The fish should be browned on the outside and still slightly pink on the inside.
Make the sauce in a small pan on the grill
Melt the butter in a small pan on the grill until it starts to turn golden brown, 3 to 4 minutes.
Move it off the heat and carefully add lemon juice and swirl to combine.
Once you turn the fish over, begin brushing some of the lemon-butter onto the cooked side as it finishes grilling.
Serve the swordfish with a drizzle of the lemon-butter, a sprinkle of coarse salt and a lemon slice.
Notes
Clean grill grates and brush on a little neutral oil right before grilling.
If the fish needs more time to cook, simply move it to the indirect heat side of the grill and continue to cook covered until the desired temperature is reached.