Makes 4 servings
Swordfish stuck on a grill grate is a tragedy! You’re not just losing skin; you’re losing the meat itself. Swordfish cooks longer than other sorts of fish, so it’s imperative the heat be kept at medium, not nudged up toward high (which is sometimes around 500°F, even higher).
1 large grapefruit
Nonstick spray
4 fresh tarragon sprigs, stemmed (leaves only)
Table salt as needed
Two 12-ounce swordfish steaks, sliced in half horizontally
1 fresh medium jalapeño, stemmed and thinly sliced
2 tablespoons olive oil
1. Slice the grapefruit in half through its “equator” (assuming the stem end is one of the poles). Cut two ¼-inch-thick rounds from each half.
2. Brush the grate clean and prepare the grill for direct, medium-heat cooking.
3. Generously coat one side of the four grapefruit slices with nonstick spray. Lay each of these over the heat on the grate sprayed side down. Top each with a quarter of the tarragon leaves and a pinch of salt. Place a fish steak and several jalapeño rings on top of the tarragon. Place the remaining sections of the grapefruit halves (the “ends”) cut side down on the grill grate.
4. Cover and grill until the fish is firm and cooked through, about 10 minutes.
5. Using a large metal spatula, transfer each grapefruit-based stack to a serving plate. Remove the grapefruit ends and wait a minute or two to let them cool down. Squeeze their juice over the servings. Drizzle each serving with ½ tablespoon olive oil.