Mean Chef’s Grilled Swordfish With Barbecue Sauce

I remember one sweltering summer evening, standing next to my grandfather at his old, charcoal-fueled grill. He was a man of few words, but his cooking spoke volumes, especially his grilled swordfish. The air was thick with the smoky aroma of the barbecue sauce he’d meticulously crafted, a scent that immediately transports me back to that patio, the laughter of family, and the perfect, slightly charred edges of that incredible fish. This recipe, inspired by Mean Chef’s version, channels that same warmth and bold flavor, bringing a touch of summer nostalgia to any meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Servings: 6
• Yield: 6 swordfish fillets
• Dietary Type: Pescatarian

Ingredients

• 2 lbs swordfish fillets
• 1 cup catsup
• 1/3 cup lemon juice
• 1/4 cup oil (vegetable or olive oil works well)
• 2 teaspoons Worcestershire sauce
• 1 garlic clove, minced
• 1/2 cup onion, chopped
• 1/4 cup water
• 1 teaspoon sugar
• 1/4 teaspoon hot pepper sauce (adjust to your spice preference)
• 1 small bay leaf

Equipment Needed

• Shallow baking dish
• Mixing bowl
• Grill (charcoal or gas)
• Hinged wire grill basket (optional, but recommended)
• Small saucepan
• Basting brush

Instructions

1. Begin by placing the swordfish fillets in a single layer in a shallow baking dish. This will allow the marinade to evenly coat each piece.

2. In a mixing bowl, combine 1/2 cup of the catsup, the lemon juice, oil, Worcestershire sauce, and minced garlic. Whisk together until well combined.

3. Pour this sauce over the swordfish, ensuring each fillet is thoroughly coated. Cover the dish and refrigerate for about 1 hour, turning the fish once halfway through to ensure even marination.

4. After marinating, remove the swordfish from the refrigerator, but reserve the sauce. We’ll be using it in two different ways.

5. Set aside half of the reserved sauce for brushing the fish while grilling. This will keep the fish moist and flavorful throughout the cooking process.

6. In a small saucepan, combine the remaining half of the reserved sauce with the remaining 1/2 cup catsup, the chopped onion, water, sugar, hot pepper sauce, and the bay leaf.

7. Bring this mixture to a simmer over medium heat and cook for about 20 minutes, allowing the flavors to blend and the sauce to thicken slightly. Stir occasionally to prevent sticking. Remove from heat and set aside. Remember to remove the bay leaf before serving.

8. Prepare your grill. Whether you’re using a charcoal or gas grill, ensure it’s clean and well-oiled. You’re aiming for a moderately hot temperature – about 375°F (190°C).

9. If using a hinged wire grill basket, lightly grease it to prevent the fish from sticking. Place the swordfish fillets inside the basket. If barbecuing directly on a standard grill, brush the fish with oil before placing it on the grates. This will help prevent sticking and create beautiful grill marks.

10. Place the swordfish (either in the basket or directly on the grill) about 5 inches from the heat source. Cook for 8 minutes.

11. After 8 minutes, baste the fish with the reserved sauce you set aside earlier.

12. Carefully turn the fish and cook for another 7 to 8 minutes, or until the swordfish flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).

13. During the last few minutes of cooking, continue to brush the swordfish with more of the reserved sauce as needed to keep it moist and add flavor.

14. Once the swordfish is cooked through, remove it from the grill. To serve, spoon the hot barbecue sauce (the one simmered with the onion and bay leaf) generously over the fish.

Expert Tips & Tricks

• Don’t overcook the swordfish! It’s better to slightly undercook it, as it will continue to cook slightly after being removed from the grill. Overcooked swordfish can become dry and tough.
• For extra flavor, add a splash of bourbon or apple cider vinegar to the barbecue sauce during the simmering process.
• If you don’t have a hinged wire grill basket, use two spatulas to carefully flip the swordfish to avoid breaking it.
• To prevent sticking, make sure your grill grates are clean and well-oiled. You can also use a grill mat.
• Adjust the amount of hot pepper sauce to your liking. If you prefer a milder sauce, omit it altogether.
• For a richer flavor, use brown sugar instead of white sugar in the barbecue sauce.

Serving & Storage Suggestions

Serve the grilled swordfish immediately while it’s hot and juicy. It pairs beautifully with grilled vegetables like asparagus, corn on the cob, or bell peppers. A side of rice or quinoa also complements the dish well.

Leftover grilled swordfish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Be careful not to overcook it during reheating, as it can become dry. While it’s best enjoyed fresh, you can freeze cooked swordfish for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	N/A
Total Fat	19.3 g	29%
Saturated Fat	3.6 g	18%
Cholesterol	99.7 mg	33%
Sodium	592.8 mg	24%
Total Carbohydrate	13.5 g	4%
Dietary Fiber	0.4 g	1%
Sugars	10.9 g	43%
Protein	30.6 g	61%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spice it up: For a spicier version, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade and barbecue sauce.
• Citrus twist: Try using orange juice instead of lemon juice for a sweeter, more citrusy flavor.
• Herby delight: Add fresh herbs like thyme, rosemary, or oregano to the marinade for an herbaceous twist.
• Asian-inspired: Replace the Worcestershire sauce with soy sauce and add a teaspoon of grated ginger for an Asian-inspired flavor profile.
• Other Fish: While this recipe is fantastic with swordfish, it also works well with other firm-fleshed fish like tuna, mahi-mahi, or halibut. Adjust cooking times accordingly.

FAQs (Frequently Asked Questions)

Q: Can I marinate the swordfish for longer than an hour?
A: While an hour is ideal, you can marinate it for up to 2 hours in the refrigerator. Marinating it for longer than that can cause the fish to become too soft.

Q: What’s the best way to tell if the swordfish is cooked through?
A: The best way is to use a fork to gently flake the fish. If it flakes easily and is opaque throughout, it’s done. You can also use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).

Q: Can I use a gas grill instead of a charcoal grill?
A: Absolutely! Both gas and charcoal grills work well for this recipe. Adjust the heat accordingly to maintain a moderately hot temperature.

Q: Can I make the barbecue sauce ahead of time?
A: Yes, you can make the barbecue sauce up to 3 days in advance and store it in an airtight container in the refrigerator. This will actually allow the flavors to meld together even more.

Q: What side dishes pair well with grilled swordfish?
A: Grilled vegetables, rice, quinoa, salads, and roasted potatoes are all great options. Consider something light and refreshing to complement the richness of the fish and barbecue sauce.

Final Thoughts

This Grilled Swordfish with Barbecue Sauce is a fantastic way to elevate your grilling game and impress your family and friends. Don’t be afraid to experiment with the variations and substitutions to create a dish that’s perfectly tailored to your taste. Whether you’re a seasoned griller or just starting out, I encourage you to give this recipe a try. I’m confident that you’ll love the smoky, flavorful results! Feel free to share your creations and feedback – I’d love to hear how it turns out for you. Consider pairing this with a crisp summer salad and a chilled glass of white wine for the ultimate warm-weather dining experience. Enjoy!