Grilled Swordfish with Garlic-Fennel Rub
From the Source, Season 1, Seafood
Equipment
- mortar and pestle
- grill
Ingredients
Brine
- 1/4 cup sugar
- 1.4 cup salt
- 5 cups warm water
Rub
- 1/2 cup fennel fronds finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 sprig fresh rosemary leaves picked and finely chopped
- zest of one lemon
Fish
- 4 6 ounce swordfish fillets or other bluefish such as amberjack or mackerel
- grapeseed oil for grill grates
Instructions
- For the brine: Whisk the sugar and salt into the warm water and stir until all the granules have dissolved. Let cool prior to using.
- For the rub: Using a mortar and pestle, grind the fennel fronds, olive oil, pepper flakes, salt, garlic, rosemary, and lemon zest into a paste.
- For the fish: Place the amberjack steaks and in enough brine to cover them completely and place in the refrigerator for 40 minutes. For best results, brine in a container where the whole portion is submerged, such as a deep baking dish, large bowl or plastic container.
- Meanwhile, heat a charcoal or gas grill to medium-high heat, lightly the oiling grates.
- Remove amberjack steaks from the brine and dab dry. Rub the garlic-fennel rub all over the steaks, coating them liberally. Grill the steaks for 2 to 3 minutes per side. Remove from the grill when the texture changes: the steaks will feel firm to the touch and if you pull at an edge with a fork, it should flake easily.