Swordfish is a fish that has been appreciated in various cultures for its firm flavor and its ideal texture for grilling. Its name varies in Latin America: in countries like Mexico and Argentina it is commonly known as "pez espada", while in other regions it may be called "emperador". This species has been a fundamental part of coastal cuisine thanks to its versatility and ease of preparation in multiple ways. The tradition of grilling it with some type of barbecue sauce has roots in North American culinary techniques, where barbecues are a very popular social event and barbecue sauce is used to enhance flavors and add a smoky and sweet touch to the dish.
Adapting these styles, this recipe, which combines the best of the sea with the intensity of spices and the sweetness of the sauce, has been incorporated in Latin America, resulting in a dish that is enjoyed both at family gatherings and on special occasions. The recipe we present below captures this fusion of tradition and flavor, highlighting the importance of properly marinating the fish so the sauce penetrates and the result is a juicy and flavorful steak.
How to prepare Chef's Grilled Swordfish with Barbecue Sauce
For this delicious recipe we will need the following ingredients: Swordfish steaks, ketchup, lemon juice, oil, Worcestershire sauce, garlic clove, onion, water, sugar, hot sauce, and bay leaf.
Place the fish in a single layer in a shallow baking dish.
Combine 1/2 cup of ketchup, lemon juice, oil, Worcestershire sauce, and garlic.
Pour the sauce over the fish.
Cover and refrigerate for about 1 hour, turning the fish once.
Remove the fish, reserving the sauce.
Use half of the reserved sauce to baste the fish while it cooks on the grill.
Combine the remaining half of the sauce with the remaining ketchup, onion, water, sugar, hot sauce, and bay leaf.
Simmer for about 20 minutes to blend the flavors and thicken.
Meanwhile, place the fish on well-greased, hinged wire grates.
Cook about 12 cm (5 inches) from moderately hot coals for 8 minutes.
Baste with the reserved sauce.
Turn and cook for 7 or 8 minutes more, or until the fish flakes easily when tested with a fork.
Baste the fish with more sauce as needed during cooking.
To serve, pour hot barbecue sauce over the fish.
