Yes, yes, we are putting bacon onion marmalade on everything these days. It’s so darn good and we have plenty from the batch we made last week, so we are trying it out on all kinds of food. Not dessert. Well, not yet, anyway 🙂
I love any kind of fish or seafood, but this fresh, line-caught swordfish from our North Carolina coast was hands down the best fish I have ever had. EVER. Thanks to Locals Seafood for providing impeccably fresh, local fish, clams, scallops, shrimp and crabs. They have truly revolutionized how we buy and eat our seafood. These swordfish steaks were thick, which kept them from getting dried out on the grill, plus the grilled skin added a wonderful crunchiness that was to die for.
This recipe is unbelievably simple. It showcases fresh fish at it’s best. When you have something beautiful and fresh, why muck it up with a lot of unnecessary ingredients? Keep it simple and let the star be on stage.
Grilled Swordfish with Bacon Onion Marmalade (serves 3-4)
- 2 large swordfish steaks, about 1 1/2″ thick
- 1 or 1 1/2 cups Balsamic vinaigrette dressing (see below or use your favorite)
- 1/2 cup Bacon Onion Marmalade
- Kosher or sea salt and ground black pepper to taste
- Put the swordfish steaks in a glass pan or in a large zip loc bag. Add the vinaigrette, turn steaks to coat, and let marinate for about 20 minutes. I put my pan on the counter so the fish comes almost to room temperature (I find food grills better that way), but if that makes you nervous, pop the fish into the refrigerator to marinate.
- Preheat your grill.
- When grill is hot, remove fish from the marinade and wipe off excess with a paper towel. Sprinkle with salt and pepper, if desired.
- Cook fish at medium high on the grill for 4-4.5 minutes per side. Let rest for about 2 minutes.
- In a pan or in the microwave oven, heat the bacon onion marmalade and set aside.
- Top each fish steak with a few tablespoons of bacon onion marmalade and serve immediately.
- Lick your plate.
Balsamic Vinaigrette Dressing
- 1 cup good quality olive oil
- 1/2 cup balsamic vinegar (I used peach flavored white balsamic)
- 1 teaspoon dried mustard powder
- 2 cloves garlic
- Kosher salt and ground black pepper
- Blend all ingredients together with a whisk or an immersion blender.
Not sure about grilling fish? Here are 4 easy grilling tips:
- Keep your grill hot. Starting with a hot grill will help your food from sticking.
- Dry your protein before grilling. Marinades are great, but pat your meat or fish dry before grilling. Why? Because if your protein has a lot of liquid (like a marinade) on it, you will spend your grilling time steaming your food as the liquid evaporates instead of grilling your food. Cooking will take longer and your food will not have that wonderful seared exterior. A light brush of olive oil is ok, but nothing more than that.
- Add sauces at the end. If you are using a barbecue sauce, add it in the last few minutes of grilling so the sugars caramelize, but don’t scorch.
- Let your protein rest. Letting your meat or fish rest after grilling gives the protein time to redistribute moisture and relax. The end result is a moister, more tender meal.