Grilled Swordfish Steaks

450
450

Ahoy, matey! These steaks will have you talking like a pirate for sure, arrr. The complex dry seasoning blends so well with the lemony zestiness that has a big front-forward bite from the 7 Pot peppers. This one might just make you walk the plank, just sayin’.

Yield 4 servings
Zest Factor Hot
Prep Time 15 minutes
Cook Time 10 minutes

For the swordfish:
1 tablespoon olive oil
1 Lemon, zested and juiced, plus slices for Garnish
salt and pepper to taste
4 (8-ounce) 1-inch thick swordfish steaks

For the seasoning blend:
2 tablespoons Ground bay leaves
2 tablespoons Celery salt
1 tablespoon Dry mustard
2 teaspoons Smoked 7 pot pepper powder
2 teaspoons Sweet paprika
1 teaspoon White pepper
2 teaspoons pepper
2 teaspoons Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Ground clove
1 teaspoon Ground allspice
1 teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon Ground cardamom
¼ teaspoon ground Cinnamon
¼ teaspoon Ground mace

1. Make the swordfish: Combine the oil, juice and zest in a shallow mixing bowl. Generously season the fish with salt and pepper. Dip the fish in the oil mixture, coating both sides, and let marinate for 5 minutes.
2. Preheat a grill to a medium-high.
3. Make the seasoning: Combine all the ingredients in a bowl. Generously sprinkle both sides of the fish with the seasoning.
4. Grill the steaks for about 5–6 minutes per side, until grill marks and an internal temperature of 145°F are achieved.
5. Sprinkle with lemon zest and serve with the lemon slices.

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