What's on the Grill #282: Grilled Swordfish, Seabass, and a Trio of Sides

While I certainly love my red meat, fish also have a special place in my stomach, especially if grilled.  More often than not, people overlook grilling fish because:  A. They don't like fish (fair enough) or B. They had a "bad grilled fish incident."  By "bad grilled fish incident," I mean grilling fish and having half of it either fall through or stick to the grates.  

Sure, you could use grill toppers or baskets, or completely wimp out and use the oven, but what fun is that?

If you are going to grill fish, and you should, surefire ways to avoid disaster are to ensure the grill grates are clean and the fish and grates are well oiled.  Another step towards a great grilled fish dinner is to choose a fish with denser flesh.  Swordfish and seabass are definitely two of my favorite.

Although swordfish can be overcooked if not watched, seabass, even though pricey, is incredibly forgiving on the grill.  In the end, both are always fabulous.

So, what better way to enjoy great fish, than with great sides, or in this case, a trio of them.

Grilled Swordfish & Seabass
Source: Another Pint Please 

1/2 lb seabass steak (about 1 1/2 to 2 inches thick)
1/2 lb swordfish steak (about 1 inch thick)

olive oil
salt and pepper 

I use steaks, where the flesh is cut across the fish, versus filets, where the flush is cut alongside the fish.  It provides for a thicker piece of meat which is easier to grill.

Since we want the flavor of the sauces to come through, rub the fish with olive oil and season with salt and freshly ground pepper.  Prepare the grill for direct medium high heat.

Once the grill is brought to temperature and allowed to heat up (figure 10-15 minutes), clean the grates with a wire brush.  Then, oil the grates using a paper towel soaked in vegetable oil.  

The seabass will take about 10-12 minutes and the swordfish, about 8-10.  The fish is done when the flesh is opaque and can be easily flaked. It's not so much about temperature but how the fish looks and reacts.

When grilling fish, I try to barely touch it, thus the lack of "criss cross" grill marks.  I put the fish down on the grates, and when I can pull up on the flesh with a pair of tongs and the flesh "releases" from the grate, I flip it.  If the flesh doesn't release, I leave it be a bit longer.  More of than not, fish is cooked 70% of the time on one side and 30% on the other.  

Oiled fish, oiled grates, and the right amount of time makes for a perfectly grilled piece of seafood.

The sides are best prepared before the fish, so prepare the WABAC machine to knock them out.

Red Pepper Beurre Blanc
Adapted from: Fish & Shellfish Grilled & Smoked

1/2 cup dry white wine
1 T tarragon vinegar
1 shallot, diced
1 red bell pepper
1/4 cup heavy cream
1/2 cup unsalted butter, chilled
salt

Beurre blanc is French for "white butter," so this recipe is basically a red pepper butter sauce.   Need I say more?

In a skillet, mix together the wine, vinegar, shallot, and red pepper.  Bring to a boil.

Reduce until about 2 tablespoons of liquid are left.  Next, add in the heavy cream and return to a boil.

Slice the stick of butter into multiple pieces and slowly whisk into the skillet until the butter is incorporated.

Remove from the heat and puree in a blender or food processor until smooth.  Keep warm, until ready to serve, with a double boiler.

Grilled Corn Relish
Source: Another Pint Please

2 ears of corn, husked & cleaned
6 green onions, diced (just the green parts
1/4 cup chopped fresh cilantro
1 t grated lime zest
olive oil
salt and pepper 

Lightly rub the ears of corn with oil and season with salt and pepper.  Grill the corn over direct medium heat, turning frequently, for approximately 12-15 minutes.

Over a bowl and using a knife, remove the kernels from the corn cob. Then, mix together the green onions, cilantro, and lime zest. 

Pineapple Mango Salsa
Source: Another Pint Please

1 cup fresh pineapple, diced
1/2 cup fresh mango, diced
1/4 cup red bell pepper, diced
1/4 cup fresh cilantro, diced
1 T lime zest
juice of 1 lime
pinch of salt

Mix all the ingredients together, cover, and refrigerate for an hour.

The fish was great on its own, as were the sides.  There is a bit of citrus, butter, roasted corn and of course, swordfish and seabass.  For getting dinner from the sea, a plate like this is about as good as it gets.

What's your favorite type of fish to grill?  Let me know in the comments.