Grilled Swordfish Recipe | Cooking Outdoors | Gary House

Drizzle olive oil on the swordfish steaks.

Sprinkle herbs de Provence on the swordfish steaks.

Add coarse kosher salt and fresh ground black pepper to the swordfish steaks.

Seal the swordfish steaks in cling wrap and refrigerate for 1 hour.

Prepare the yogurt sauce by combining 1 cup of plain whole yogurt, 1/3 cup of loosely packed mint leaves, 1/4 cup of loosely packed cilantro leaves, 2 minced garlic cloves, minced ginger (about the size of 2 garlic cloves), and 1 small minced jalapeno pepper in a bowl.

Add a pinch of salt to the yogurt sauce and mix well, then taste and adjust seasoning if necessary.

Refrigerate the yogurt sauce until ready to serve.

Preheat the island grillstone for about 15-20 minutes.

Cook 3 slices of bacon on the grillstone until crispy, then remove and crumble.

Slice 1 Granny Smith apple and 1 medium onion into rings.

Sauté the onion rings on the grillstone until soft, then add the apple slices and cook until tender but still with a bit of bite.

Remove the sautéed onions and apples from the grillstone and set aside.

Prepare the kale by removing leaves from the stalk and shredding into bite-sized pieces.

Add the kale to the grillstone, drizzle with olive oil, and sauté until wilted but still with some texture.

Season the swordfish steaks with salt and fresh pepper, then place them on the grillstone.

Grill the swordfish steaks for about 2 minutes on each side until they have nice grill marks and are cooked to your preference (medium with a little pink is acceptable).

Remove the swordfish steaks from the grillstone once cooked to desired doneness.

Plate the sautéed kale, onions, and apples, then place the grilled swordfish steaks on top.

Drizzle the sautéed kale with cider vinegar and top the swordfish with the yogurt sauce.

Equipment Needed

Spice Level:

Dietary