Maine Gravy Glazed Broiled Swordfish
January 7, 2022
Elevate any firm fleshed fish by simply broiling it after a quick marination with Maine Gravy Original Sauce.
Persons
4
Serving Size
6 to 8 ounce steaks
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
30 minutes
Total Time
30 minutes
Notes
Maine Gravy broiled swordfish is a quick and simple meal exploding with flavor for any night of the week. This recipe works with any firm fleshed fish, but we particularly love using thick cut fresh or fresh frozen swordfish when we can find it. If you're in Midcoast Maine area, we recommend The Hub as your go-to fishmonger.
Maine Gravy Original Sauce has no salt added. The only salt comes from the miso used in the blend. You may want to sprinkle some nice flaky sea salt on top before broiling for some added flavor.
Enjoy with a salad of fresh greens and a glass of inexpensive Rioja or a crisp Cider. You know you want to.
Ingredients
- 1 1/2 to 2 Lbs Swordfish, 1-1/2" thick, divided into 4 portions
- 2 Tbs Original Maine Gravy
- 1 Tbs Olive oil
Instructions
- Combine Original Maine Gravy and Olive oil thoroughly in small bowl.
- Slather on swordfish steaks with spoon, brush or fingers.
- Place in a covered bowl, plastic bag, or wrap in your prefered food wrap and refrigerate for 30 minutes to overnight.
- Before cooking, sprinkle on some flaky Maine sea salt to taste, if desired.
- Grill or broil until cooked to desired doneness. I prefer medium done for steaky fish, which takes about 5 minutes each side for 1-1/2" thick steaks under a 500 degree farenheit broiler.
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