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How To make Grilled Swordfish with Barbecue Sauce
2 lb Swordfish fillets
1 c Catsup
1/3 c Lemon juice
1/4 c Oil
2 ts Worcestershire sauce
1 x Clove garlic, minced
1/2 c Chopped onion
1/4 c Water
1 ts Sugar
1/4 ts Hot pepper sauce
1 x Small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish.
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Ingredients:
2 nice sized swordfish steaks
Marinade-
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon black pepper
Rub:
Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika)
Finishing Glaze -
1/4 to 1/3 cup barbecue sauce ( if interested in the Smokey Mountan Finishing Sauce)
2 tablespoons whiskey
Directions:
Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally.
Setup and preheat your grill for high temperature direct and indirect grilling.
Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
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