Indoor Fish Barbecue
Ingredients
- 18 -20 ounce swordfish steak(s), skin removed ⓘ
- Optional - hardwood chips, wok, foil and cake rack for impromptu indoor barbecue smoker ⓘ
- 4 tablespoons room temperature unsalted butter ⓘ
- 1 scallion, finely sliced
- 1/4 teaspoon ground cumin ⓘ
- Salt and freshly ground black pepper ⓘ
- 4 ounces grated Monterey Jack cheese ⓘ
Instructions
- Make a deep pocket in the side of the steak or steaks.
- Beat butter with scallion, ground cumin, salt and pepper to taste, cheese and drops of lemon juice.
- Preheat grill or broiler.
- (You can first give the swordfish a "barbecued" smoky flavor in the following way.
- (Open windows wide.)
- Line a wok with foil.
- Set some hardwood chips in wok.
- Set a cake rack 2 inches above hardwood and set swordfish on rack.
- Heat wok and when smoke rises, cover fish lightly with foil, then with wok lid and smoke for 4 minutes.
- Remove from heat.)
- Stuff fish with mixture and grill or broil (2 inches away from heat source) 3 to 4 minutes a side or until just cooked through).
- Cut into thin diagonal slices and serve over roasted pepper salad.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).