Josh Nelson of the Almanac Fish in Lowertown St. Paul dishes up tips on how to grill fish this summer.
6 to 8 ounce servings per adult, 4 to 6 ounces for lighter appetites
Za’atar spice blend
Grlk –Lemon aioli- 2-3 ounces per plate (recipe follows)
Garnish- (Josh Nelson personally prefers cilantro and watercress)
-Preheat grill, to medium high. Brush grill clean. Next soak a clean, rag or cloth with a bit of canola oil. Quickly wipe grill with that cloth, “seasoning” the grill, making it ready for the fish.
-Rub swordfish with salt and pepper and place on seasoned grill.
-After 2 minutes rotate swordfish 180 degrees (this will help you get those diamond grill marks). If the heat is too high simply move to a cooler spot on the grill.
-After 4 minutes flip the swordfish and repeat, cooking a total of 8-10 minutes.
-If using an instant read meat thermometer temp, you are looking for a 145 degrees internal temperature.
GRLK- Lemon Aioli
-Mix 1 bottle Grlk Sauce with 1 bottle of Japanese mayo, juice from 1 lemon, and 1 tbsp. dried oregano. Stir to combine. Keep refrigerated until ready to use.
Spread 1 generous spoonful of the aioli on each plate. Place grilled swordfish on aioli. Liberally sprinkle with za’atar spice. Garnish with cilantro and watercress. A squeeze of fresh lemon to finish it off!