Nicely seared on the outside and perfectly juicy on the inside.
, which means spreading the lit charcoal over one half of the charcoal grate while leaving the other half empty. This allows you to sear the fish over high heat, and then move it, if necessary, to a cooler portion of the grill to finish cooking over indirect heat.
Salt draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the swordfish at the last second. After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again right before putting it on the grill. Now turn the fish and repeat on the second side. As you can see in the photos here, I've put a crosshatch pattern on the swordfish steak by rotating it roughly 45 degrees partway through searing on each side. Is that necessary? No, absolutely not. There is no benefit to trying to brand the fish with a diamond pattern, aside from the fact that it kinda looks nice.
It is, in short, impossible to give any meaningful time estimates for doneness, and you should be wary of any recipes that do.
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