Grilled swordfish was the first fish I ever made on the grill, but it has been over 10 years since I last made it. The newly released Cooks Illustrated Summer Grilling Guide 2011
had an interesting recipe for swordfish steaks with a companion sauce from Morocco. The swordfish had a simple prep and the only difference from the way I used to do it was this recipe seared the fish using direct high heat & finished it over medium heat. Originally I was simply going to toss in some shoestring oven fires and call it a day. On the day of the cook, I changed my plans and tried a couple new recipes for side: CHEESY TATERS
and GRILLED ASPARAGUS
. I also made some chewy, crusty rolls to make it an all homemade meal. The fish turned out excellently and the accompanying Moroccan Chermoula sauce was the surprise hit of the meal. It was highly spiced, but not excessively spicy. I am already thinking of other dishes I can use this sauce with.