Grilled Key West Swordfish Steaks

Ingredients

• 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)

Instructions

1. 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.
2. 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?
3. 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.
4. Generously coat the steaks with the Salted Perfection Key West Select Blend. Press the seasoning gently into the mayo so it adheres.
5. 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.
6. 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.
7. 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.
8. Remove the steaks from the grill and let them rest on a platter for a few minutes to let the juices redistribute.
9. Serve immediately with fresh lime wedges for squeezing. DUNZO!