The sizzle of a hot grill, the smell of fish cooking, the mouthwatering anticipation of a flavorful meal – these are just some of the sensations that come to mind when I think of broiled swordfish steaks with horseradish sauce. As an assistant for a BBQ chef, I’ve learned that swordfish is one of the best fish to grill or broil, and it pairs perfectly with a tangy and creamy horseradish sauce. In this recipe article, I’ll be sharing our special broiled swordfish steaks with horseradish sauce recipe, along with tips and variations to make it your own.
Perhaps you’ve never cooked with swordfish before, or maybe you’re already an expert in grilling seafood. Regardless of your experience level, this recipe is accessible to all. We’ll start by compiling a simple ingredient list with items you can easily find at your local grocery store. Then, we’ll break down the step-by-step process of how to cook the perfect swordfish steak using indirect heat.
With our easy-to-follow instructions, you won’t have to worry about undercooked fish or overseasoned sauce. You’ll be able to create perfectly juicy and tender broiled swordfish steaks with a sauce that has just enough kick to take your taste buds on an adventure. So grab your apron and let’s get started on mastering this delicious dish!
Why You’ll Love This Recipe
Are you tired of the same old boring fish dishes? Look no further than this broiled swordfish steaks with horseradish sauce recipe! Not only is it easy to make, but it is also bursting with flavor.
One of the best things about this recipe is the creamy and tangy horseradish sauce. It adds a kick to the already delicious swordfish. Plus, it pairs perfectly with other sides like zucchini boats or tomato sauce.
But what really sets this dish apart is the way in which it is cooked. By broiling the swordfish steaks on indirect heat for just a few minutes on each side, you get a perfectly tender and juicy steak that is never overcooked. And with the addition of fresh parsley and lemon zest, your taste buds will thank you.
But don’t just take my word for it. This recipe has been tried and tested by countless individuals who have raved about its deliciousness. And with the possibility for substitutions and variations, there are endless ways to make this recipe your own.
So why not give it a try? Your taste buds will thank you, and you’ll never look at fish the same way again.
Here are the ingredients you will need for this delicious Broiled Swordfish Steaks with Horseradish Sauce Recipe:
For the swordfish steaks:
- 4-6 swordfish steaks, skinned and about 1 inch thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
For the horseradish sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Few dashes of your favorite brand of hot sauce (to taste)
- Salt and freshly ground black pepper to taste
- Freshly chopped parsley sprigs
Make sure to have all of your ingredients on hand before starting to cook!
The Recipe How-To
Preparing the Swordfish Steaks
To begin, preheat your grill on indirect heat over medium coals or set the oven to 400 degrees.
Pat dry the swordfish steaks with a paper towel.
Season the swordfish steaks skinned or not with kosher salt and fresh ground pepper to taste.
Lightly brush with olive oil and set aside.
Making the Horseradish Sauce
Mix in a bowl 4 cups of mayonnaise, 1 1/2 cups of prepared horseradish, 3 tablespoons of Dijon mustard, 2 teaspoons of hot sauce, and 1 tablespoon of freshly squeezed lemon juice until well combined.
Add in one bunch of chopped fresh parsley leaves and continue to mix everything thoroughly.
Slowly stir in 1/2 cup of sour cream until the mixture is smooth and creamy.
Taste the horseradish sauce, add more salt and pepper, mustard, or lemon juice as desired.
Set aside, preferably in the fridge so it can chill while your swordfish is cooking.
Cooking the Swordfish
For Grilled Swordfish:
Grill each side of the seasoned swordfish steak for 4-6 minutes on direct heat, depending on its thickness.
Baste your swordfish steak with any leftover olive oil before adding it to the grill to give it an extra shiny finish.
For Broiled Swordfish:
Place under broiler about six inches away from the heat source for about five minutes per side or until golden brown.
Flip once halfway through cooking time and season again if desired and baste with some lemon juice for added flavor.
Serve immediately while still warm, topped with horseradish sauce and garnished with fresh parsley sprigs if desired.
Substitutions and Variations
If you’re looking to change up this broiled swordfish recipe a bit, there are several substitutions and variations you can try.
Firstly, if you can’t find swordfish steaks or prefer another type of fish, you can substitute with any firm white fish such as halibut or sea bass. Just keep in mind that the cooking time may vary depending on the thickness of the fillet.
For the horseradish sauce recipe, if you don’t have Dijon mustard on hand, try using yellow mustard instead. Similarly, if you don’t like the heat of hot sauce, feel free to leave it out or even add a pinch of paprika for some smoky flavor.
If you’re looking to make the dish healthier, consider swapping out some of the mayonnaise in the horseradish sauce recipe for Greek yogurt or sour cream. This will not only reduce the amount of fat but also add a tangy flavor to the sauce.
Want to add some extra crunch to your broiled swordfish? Try mixing breadcrumbs with olive oil and Parmesan cheese then sprinkle it on top of each steak before broiling. This will create a golden and crispy crust that pairs perfectly with the tender swordfish meat.
For those who enjoy experimenting with flavors, mix things up by marinating the swordfish steaks in lemon rosemary, Sicilian-style tangy tomato sauce, or chimichurri sauce. These marinades will provide an additional depth of flavor to your grilled swordfish.
Finally, for a complete meal experience, serve your swordfish steaks with zucchini boats stuffed with crab or sautéed vegetables. This will add different textures and colors to your plate while complementing the dish’s natural taste.
Serving and Pairing
Once your broiled swordfish steaks with horseradish sauce are cooked to perfection, it’s time to serve them up and chow down! This dish is a hearty meal on its own, but there are a few sides that complement the flavors and textures exceptionally well.
To start, I suggest serving roasted or grilled veggies like asparagus, zucchini or roasted broccoli. The bitterness of the veggies tangos with the acidity of the lemon juice in the recipe and balances out the creaminess of the horseradish sauce. Alternatively, you could serve some grilled corn, which adds a sweet flavor to each bite, making it a perfect match for swordfish.
Another side that pairs well with this main course is chimichurri or tomato sauce. The freshness and tanginess of chimichurri helps to cut through any saltiness in the dish and elevate every aspect of the meal. Meanwhile, tomato sauce adds an acidic element that complements this fish’s earthy flavors.
For drinks, a chilled white wine such as Sauvignon Blanc is an excellent choice for pairing. It serves as a palate cleanser for each bite while enhancing the overall flavor profile of the dish. If you’re not an alcohol drinker, try pouring your favorite fruit juice into a glass with ice cubes to bring some lightness to each sip.
So gather around your loved ones and enjoy this broiled swordfish steaks with horseradish sauce recipe together with some tasty sides accompanied by refreshing drinks — it’s time to sit back, relax, and feast on this flavorful meal.
Make-Ahead, Storing and Reheating
As a BBQ chef, I know that the key to hosting a successful backyard gathering is time management. That’s why I always recommend preparing as much as possible in advance. The good news is that this broiled swordfish steak with horseradish sauce recipe is perfect for making ahead.
If you’re short on time, you can prepare the horseradish sauce a day or two ahead of time and store it in an airtight container in the refrigerator. The flavors will only continue to develop with time, so your guests will thank you for your preparation.
To make these swordfish steaks in advance, simply follow the recipe instructions up until it’s time to put the steaks on the grill. You can season and marinade them for up to 12 hours in advance before placing them into a resealable bag and storing them in the refrigerator.
When it’s time to cook, simply take them out of the fridge and let them come to room temperature, around 30 minutes before grilling. Once heated up, grill the swordfish steaks until they are cooked through or reach an internal temperature of 145 degrees Fahrenheit.
If you find yourself with leftovers, transfer them into an airtight container and refrigerate for up to two days. When reheating, be careful not to overcook them as swordfish tends to dry out faster than other fish types do. You can reheat them on low heat over a skillet or oven at around 300 degrees Fahrenheit until they are warmed through.
With all these make-ahead options and re-heating tips, hosting a great grilled swordfish dinner party has never been easier!
Tips for Perfect Results
If you want to cook broiled swordfish steaks with horseradish sauce recipe perfectly, then follow the tips shared below. These tips will help you bring out the best flavors and textures from this dish.
First, while preparing the swordfish steaks, make sure to remove any bones or skin from the fish if it has not already been done. This will ensure that your guests can eat without any interruptions.
Second, always season your swordfish steaks with salt and fresh ground pepper before adding them to the grill. This simple seasoning enhances the natural taste of the fish.
Third, when grilling the swordfish steaks, make sure to use indirect heat by placing them on the top shelf or on a cooler part of the grill. This helps prevent overcooking and keeps the fish juicy and tender.
Fourth, be cautious when using hot sauce in the horseradish sauce recipe as it can quickly overpower other flavors. A little bit goes a long way.
Fifth, use fresh herbs such as parsley sprigs in your sauces for added freshness and aroma. It elevates your sauce and gives it a fragrant smell.
Sixth, if you are using mayonnaise in your horseradish sauce recipe, make sure that it is fresh and that it has not expired to avoid food poisoning or an unpleasant taste experience.
Seventh, for a vegan version of this recipe, substitute mayonnaise with plant-based mayonnaise and sour cream with vegan sour cream.
Eighth, if you have leftovers, store them separately in airtight containers in the fridge for up to three days. Do not let them sit at room temperature for too long as this can cause bacteria growth.
By following these tips, you will be able to make perfectly grilled swordfish steaks with horseradish sauce recipe that will surely impress your guests.
As you prepare the broiled swordfish steaks with horseradish sauce recipe, you may have concerns or questions about the process. Don’t worry, I’ve got you covered! In this section, I have compiled the most frequently asked questions and their respective answers to help you achieve perfect results. Keep reading to clear up any doubts and ensure a successful cooking experience.
When grilling swordfish steaks do you cook over direct or indirect heat?
When it comes to grilling up some delicious swordfish, it’s all about the heat. First things first, make sure your grill is preheated and ready to go. For best results, aim for an overall temperature of 400 degrees F using either gas or charcoal grilling methods. Once your grill is heated up and ready to go, it’s time to start your two-zone cooking.
When your swordfish has been cooking for a while and is looking nearly done, it’s important to take the next step in the process. To ensure that your swordfish steaks are cooked just right, you’ll want to finish them off over indirect heat. This will help to ensure an even cook and prevent overcooking or burning. Move your steaks over to the indirect heat side of the grill and continue cooking until they reach your desired level of doneness.
Last but not least, it’s time to rest and serve your deliciously grilled swordfish. Allow your steaks to rest for a few minutes before slicing and serving. This will allow the juices to distribute evenly and help to ensure a juicy, flavorful meal for all. So fire up that grill and get to cooking up some mouthwatering swordfish!
What flavors go best with swordfish?
Nothing complements a swordfish steak better than a fruity or vegetable-based salsa made from scratch. You can try the traditional salsa that involves chunky tomatoes, beans, onions, and cilantro to top your swordfish. However, if you want to add a little kick to your meal, go for a fresh mango salsa or pineapple ginger salsa to balance out the meaty texture of the swordfish. So, get ready to savor the scrumptious mix of flavors with your swordfish steak.
How do you know when swordfish steak is done?
For perfectly cooked swordfish steaks, it is recommended to use an instant-read thermometer to check the internal temperature. The ideal temperature for a medium steak is 130°F (54°C), while medium-well is 135°F (57°C), and well-done ranges from 140 to 145°F (60 to 63°C).
Should you soak swordfish before cooking?
If you want to tone down the overpowering fishy taste of tuna, swordfish, shark, or marlin, try soaking them in milk for a couple of hours prior to grilling. This method, utilized by the French to prepare calf’s liver, helps to minimize the strong flavor. To accompany these dishes, I suggest serving sliced grilled potatoes.
In conclusion, broiled swordfish steaks with horseradish sauce recipe is a delightful seafood meal that will leave you asking for more. The taste of the juicy and tender swordfish steaks combined with the tangy horseradish sauce is a match made in culinary heaven.
As I have mentioned earlier, this recipe is quite versatile and can be adjusted to your liking. You can try various substitutions and variations which will add to the variety of flavors and tastes.
Additionally, the recipe is easy to make, especially if you take my recommendations in incorporating techniques such as indirect heat while grilling or using other cooking methods like pan-searing or baking.
The make-ahead and storage tips I have given will help you save some time and enable you to enjoy the dish with little preparation when you crave it. So, give it a try for your next BBQ session or family dinner party – this dish will be sure to impress your guests.
And lastly, if you’re seeking new twists on seafood favorites, explore our diverse range of sauce recipes on Yummly from grilled swordfish sauce to Sicilian swordfish and even zucchini boats. Happy cooking!
Broiled Swordfish Steaks With Horseradish Sauce Recipe
- 4 (6 -8 ounce) swordfish steaks, skinned (about 1 inch thick)
- 1/2 teaspoon fresh ground pepper
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- fresh parsley sprig
- 1/2 cup whipping cream
- 1/2 teaspoon salt
- 2 tablespoons prepared horseradish, drained
- 1 dash hot sauce
- Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
- Stir mayonnaise and mustard together and spread half of the mixture over the fish.
- Broil 6 inches from heat for 6 or 7 minutes.
- Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
- Garnish with parsley and serve with Horseradish Sauce.
- For sauce, beat whipping cream at high speed of electric mixer until foamy.
- Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.
YOUR OWN NOTE
You’ll Love These Delicious BBQ Recipes
Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.