Juice and finely grated zest from 1 lemon,(plus lemon wedges to serve)
2tablespoonschopped fresh parsley
1tablespoonchopped fresh thyme
Kosher salt and freshly ground pepper(to taste)
Instructions
Turn a gas grill to medium-high and place the pepper directly on the grill grate. Cook, turning it with tongs as the underside blisters and chars, until the whole pepper is blistered. (You can also do this underneath the broiler, on a rimmed baking sheet). Place in a bowl and cover with a dishtowel until cooked. Peel off the skin and discard any seeds from the inside of the pepper. Coarsely chop the pepper.
Combine the pepper and garlic in a food processor and pulse to combine. Pulse in the basil and mayonnaise, then let the motor run until all is smooth and incorporated. Season with salt and pepper.
Heat the grill to high (if you need to reheat the grill). Carefully oil the grill grates.
Combine the olive oil, lemon zest and juice, parsley, and thyme. Brush the swordfish with the olive oil mixture, and season with salt and pepper. Grill for a total of 8 to 10 minutes, until the fish is just cooked through, turning it at least once during cooking. For more dramatic cross hatch marks, you can turn it (rotating the fish a quarter turn every time you flip it) a total of three times. When the fish is done, it should separate into flaky chunks.
Serve hot, with the red pepper sauce spooned over the top or passed on the side and lemon wedges for squeezing.
Notes
Make sure the fish lifts easily from the grill before you flip it; I often cook it a bit longer on the first side, say 5 or 6 minutes, then flip it and cook for just 3 minutes on the second side since it usually lifts from the grates pretty easily at those points. The top side will have firmed up a bit from the heat of the grill before you turn it, so making sure the first side to hit the grill gets a good sear is more important for a nicely intact fish steak at the end.
You don’t want to overcook swordfish, as it will dry out due to the lower fat content, so err a bit on the side of a shorter cooking time. The inside should just have a touch of pinkness.
When the fish is done, it should separate into flaky chunks when pressed.
Never reuse a marinade that touched the raw fish.
Start the sauce with roasted bell peppers instead of grilling your own to save time.