Himalayan Salt Block Swordfish Steak
Himalayan salt blocks are amazing… The combination of the Swordfish meat, olive oil & seasoning, all sizzling on the block absorbing some of the Himalayan greatness, combine to deliver one of the best tasting fish creations to date…
Himalayan Salt Block Swordfish Steak
Himalayan salt blocks are amazing… The combination of the Swordfish meat, olive oil & seasoning, all sizzling on the block absorbing some of the Himalayan greatness, combine to deliver one of the best tasting fish creations to date…
Servings Prep Time
2People 5Minutes
Cook Time
12Minutes
Servings Prep Time
2People 5Minutes
Cook Time
12Minutes
Ingredients
Instructions
Preparation
  1. Take the two fillets and place them into a small dish/marinade pan.
  2. Add enough olive oil to fully cover both fillets on both sides. Flip them over and rub the olive oil in on all sides of the fillet.
  3. Sprinkle a light dusting of the blackened redfish seasoning to cover all sides of the fillets and place back in the fridge.
Cooking
  1. The ideal cooking temperature for the fillets is 400 degrees F. IMPORTANT: The Himalayan salt blocks need to be heated slowly to rise gradually. Once you light the grill (charcoal), go ahead and place your salt block on right away so as the grill temp rises, so do the blocks, slowly. If you are using a gas grill, light & start off on low heat, and every 10 minutes increase it until you reach 400. Failure to do this will result in block damage/cracking.
  2. Add your choice of smoke chips/chunks to the grill. Personally, I enjoy cherry or apple for this recipe. This step is optional.
  3. Once you have stabilized the grill at 400, and it has been stable at that temp for 10 minutes, place the fillets on the salt blocks.
  4. Cook time should be 6 minutes per side, with only 1 flip needed. (6 minutes, flip, 6 more minutes, pull off grill). *The worst thing you can do to Swordfish is over cook it. I have found after doing this several times that if you stabilize your grill temp for 5-10 minutes (to give the blocks time to adjust to the surrounding temps) 5-6 minutes per side is perfect!
Recipe Notes

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