Big Daddy's     Cooking with Attitude

Thai Chile



Grilled Cajun Seasoned Swordfish

This is so simple and so delicious.  Thick meaty steaks of swordfish, marlin or shark are ideal for grilling.  You can season the fish with anything you like but my family especially loves Cajun or Creole seasoning.

Inch thick steaks of swordfish or marlin
olive oil for brushing
1 tablespoon of Cajun-Creole seasoning per steak
fresh limes

Take the swordfish out of the fridge while the grill is heating up, brush both sides of the steak with olive oil and sprinkle both sides with seasoning.  Allow 20-30 minutes for the fish to marinade and lose its refrigerator chill.  Grill directly over med-hot coals for 4-5 minutes on each side.  The flesh should flake to the fork without being too dry.

Drizzle each steak with fresh lime juice and serve immediately.



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