Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
4 (3/4” thick, 7 to 8 oz.) swordfish steaks
1/3 cup olive oil
Juice of 3 limes (or 2 large lemons)
1 jalapeño pepper, seeded
2 peeled garlic cloves
1/4 cup loosely-packed fresh cilantro leaves
1 teaspoon freshly ground black pepper
4 tablespoons grated fresh ginger
1/2 cup unsweetened coconut milk
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
8 large fresh basil leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Combine the olive oil, lime juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine into a smooth liquid. Rub the swordfish steaks with the marinade, place in sealable plastic bags and marinate in the refrigerator overnight.
Heat barbecue grill (or oven) to 375˚ F for direct heating.
Make the vinaigrette by mixing the vinegar and mustard in the bowl of the food processor. Pulse briefly, then add the herbs, pulsing until the herbs are coarsely chopped, then add the olive oil very slowly while the processor is running, processing until the mixture emulsifies into a smooth blend. Season with salt and freshly ground pepper to taste.
Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per side.
Remove the swordfish steaks from the grill, plate, drizzle with vinaigrette and serve with grilled vegetables and steamed fragrant rice.