With Kris off to the cabin for a girls weekend, I needed a good one man meal. The lake and the cabin got me thinking about fish so I decided on swordfish. This is something I have never had before so if it did not turn out, it would only be me who had to suffer the consequences! I should know by now, anything on the Traeger turns out great and this was no exception. I topped the fish with a Sicilian style olive oil sauce and added a side of fresh sweet corn. This is a keeper!
For the fish – Brush with olive oil and season with salt and pepper. You will want to grill this at a pretty high temp 400 – 425 degrees. While the grill is heating up get the corn ready. Remove the husk, coat with butter ( I always add grated parmesan to the butter), season with salt and place on some foil. Add about 1/4 cup of water and seal the corn in the foil. The corn takes about 25 minutes so get this on the grill first.
The fish will take 18 minutes (turning once) so after the corn has been on for 7 minutes toss on the fish. The olive oil sauce is simple to make as well. Here is how to do it:
- 1/2 cup extra-virgin olive oil
- Juice from 1 lemon
- 2 tablespoons hot water
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 tablespoon capers, drained
- Salt and freshly ground black pepper
Put the 1/2 cup of olive oil in a small saucepan and warm over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano, capers, and salt and pepper to taste. (Go easy on the salt as the capers are salty.) Keep warm and spoon over fish, when ready.