Garlic Basil Swordfish

Ingredients:
1 lb Swordfish
1/4 cup Olive Oil
Salt
Pepper
2 Tbsp Lemon Juice
2 Tbsp Chopped Basil (2tsp dried basil if you do not have fresh)
2 Tbsp Chopped Italian Parsley (2tsp if you do not have fresh)
2 Cloves of Garlic Minced

In a bowl, combine the oil, lemon juice, basil, garlic and parsley. Brush the sides of your swordfish with the oil mixture and place on a preheated grill (medium-high heat). Season with salt and pepper to taste. Cook for 3-4 minutes per side. Remove from the grill and serve hot with the remaining oil mixture drizzled over the fish.

Serves: 2

BBQ Grilled Swordfish And Slaw

Ingredients:
1 pound of Swordfish steaks
4oz. BBQ spice Dry Rub (your own favorite or ours listed below)
sheet of tinfoil large enough to place all the steaks on
1 bag ColeSlaw Mix
16oz Coleslaw DressingMy BBQ Rub
1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons black pepper
1 teaspoon dry ground mustard
1 teaspoon chili powder
2 teaspoons cumin
3 teaspoons ground coriander
2 tablespoons kosher salt
(mix al ingredients together and store for later use)

In a bowl combine the slaw dressing and the slaw mix. Cover it with plastic wrap and chill in your refrigerator for at least four hours.

Place the tinfoil on your grill grate and preheat it to a medium heat. Heavily season both sides of the swordfish steaks with your dry rub. Once the grill is hot, place the steaks on the tinfoil. Allow them to cook for about 3-4 minutes on one side, then flip them over and allow them to cook for another 3-4 minutes. The fish will turn white and opaque and have a uniform color throughout when it is well done.

Remove the fish from the grill and serve it hot on a late next to a pile of your chilled slaw. Absolutely amazing seafood alternative to pork barbecue.