Grilled Swordfish Steaks

Grilled Swordfish Steaks

Fixings

6 swordfish steaks, around 1 inch thick

1/2 cup vegetable oil or additional virgin olive oil

1/4 cup lemon juice

2 teaspoons legitimate salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon ground dark pepper

run Tabasco sauce or ground cayenne pepper

1/4 teaspoon sweet paprika

Readiness

Wash swordfish steaks well under cool water; wipe off with paper towels. Consolidate olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; mix well.The-arrival-of-imam-mahdi.

Brush fish with the blend then, at that point, sprinkle with about portion of the paprika. Set leftover lemon juice combination and paprika to the side.Mediterranean-breakfast-quinoa.

Put the swordfish on an all around lubed barbecue over medium coals or in a lubed barbecuing bushel. Barbecue the fish over medium coals for around 8 minutes on each side or until fish chips effectively with a fork.

Treat with the lemon juice blend a few times and sprinkle the completed fish with the leftover paprika prior to serving.Grilled-rosemary-lamb-chops.

Barbecued Swordfish Steaks VIDEO: