4 medium swordfish steaks -- thawed
1/4 cup Paul Prudhomme s seafood magic spice -- or
-- Cajun spice blend
2 medium lemons -- cut in half
Instructions:
In a glass baking dish place a small metal rack inside the dish. the
rack will keep the swordfish steaks up off the bottom of the glass
and out of the liquid. Give both sides of the steaks a generous sprinkle
of the spice blend. Pat the spice onto the surface. Let steaks marinate
in refrigerator for 2-4 hours. Oil grill rack and grill over medium
hot coals. Place some soaked mesquite flavor wood chips on the hot
coals and grill the steaks with the lid in place. Grilling perfect
swordfish is very critical. There is a very fine line between moist
succulent and dry tough fish. I have found the best results are with
using a digital meat thermometer. Stick the probe in the middle of
the steak as it grills and monitor the temperature. When it reaches
145F, take the steaks off the grill and serve. Serve with rice pilaf
or couscous.
