Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 6 swordfish steaks (about 6-8 oz each, 1-inch thick)
- 1/2 cup mayonnaise (used as a binder)
- 3-4 tbsp Salted Perfection Key West Select Blend
- Vegetable oil (for greasing the grill grates)
- Fresh lime wedges (for serving)
Allergen check: Egg recognized in these ingredients. Check package labels and substitutions.
Step by step
- First things first, fire up your gas grill to medium-high heat (about 400°F to 450°F). You want those grates hot enough to sear, not just warm the fish.
- While the grill is heating up, take your swordfish steaks out and pat them thoroughly dry with paper towels. Moisture is the enemy of a good sear, capiche?
- Using a brush or a spoon, slather a thin, even layer of mayonnaise on both sides of each steak. Trust me on this binder—it keeps the fish moist and helps that seasoning stick like family.
- Generously coat the steaks with the Salted Perfection Key West Select Blend. Press the seasoning gently into the mayo so it adheres.
- Once the grill is hot, clean the grates well and oil them using a rag dipped in vegetable oil and held with tongs. We don't want the fish sticking.
- Place the steaks on the grill at a 45-degree angle to the bars. Close the lid and let them cook undisturbed for about 4 to 5 minutes. If you want those professional cross-hatch marks, rotate them 90 degrees halfway through this side's cooking time.
- Flip the steaks carefully. Cook for another 3 to 4 minutes on the second side. You're looking for the flesh to turn opaque and flake easily with a fork, but don't overcook it or it'll be tough as a boot.
- Remove the steaks from the grill and let them rest on a platter for a few minutes to let the juices redistribute.
- Serve immediately with fresh lime wedges for squeezing. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Flake the cold fish over a salad for a killer lunch.
From Tony’s kitchen
Let me take you back to a little trip I took down the Overseas Highway, windows down, smellin' that salt air all the way to Key West. We pulled up to this dockside joint where the fish was fresh off the boat and the sun was setting orange and purple over the water. This dish is that memory on a plate. We're using firm, meaty swordfish—the steak of the sea—and giving it a citrusy, savory crust that screams vacation. It’s vibrant, it’s bold, and it’s gonna make you feel like you're dining al fresco in the tropics.
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Egg
- Swordfish steaks (about each, 1-inch thick)
- mayonnaise (used as a binder)
- Salted Perfection Key West Select Blend
- Vegetable oil
- Fresh lime wedges
Key West blend: Organic coconut sugar, Sea salt, Chili powder, Key Lime, Organic cane sugar, Citric acid, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
