A member of the sailfish family, swordfish comes from Atlantic and Pacific waters. It is named for its sharp, broad, elongated upper jaw. Swordfish breed as far North as Nova Scotia; they are often seen basking on the water's surface, and their fins are sometimes mistaken for those of sharks. They may reach 15 ft. in length and 1,000 lbs. in weight, however, specimens half this size are considered large. Swordfish were formerly harpooned commercially but now are taken using long lines with multiple baited hooks.
Marinate four—4oz. center cut Swordfish steaks for at least 2 hours in the following mixture
- 1/2 cup of Olive Oil
- Juice of 1 lemon
- Salt & pepper
Tomato Salad Dressing
- 4 oz. pureed sun dried tomatoes
- 12 vine ripe tomatoes (quartered)
- 1 Bermuda onion
- 4 roasted garlic cloves (pureed)
- 10 fresh chopped basil leaves
- 1 egg yolk
- 1/4 cup white balsamic vinegar
- 1 cup olive oil
- Salt & pepper to taste
- 4 lemon wedges for garnish
- In a salad bowl combine vinegar, egg yolk, basil, sun dried tomato puree and roasted garlic; slowly whisk in oil until thickens; add salt & pepper to taste. Toss the vine ripe tomatoes and onions with the salad dressing, mix well. Refrigerate.
- Start a charcoal fire or preheat a gas grill. Remove fish from marinade and grill the swordfish steaks about 4—5 minutes on each side. Do not overcook or they will dry out! (Seafood actually requires less cooking time than most people imagine.) Transfer the fish to a serving platter or individual plates, spoon the tomato mixture on top, garnish with lemon wedges and serve immediately. Enjoy!