It’s not often that we do grilled recipes on here, but Moonshine rubs have been created to work just as well however you want to cook. In this recipe, we’re going to do a very simple piece of grilled swordfish in some of our new fish rub.

This can be done in either the BBQ, or the pan and oven. You can smoke it, but smoking on such a delicate piece of fish here seems like overkill, and will take you longer to get set up than it will to cook it. If you wanted to smoke it, use a light fruit wood like apple or peach.

Grilled Swordfish - before the grillingPreparation

Grab some swordfish from your local fish shop. It should be a thick fillet (1.5 – 2cm is perfect) and even in colour (white). It may have a little greying in the fillet at a point, similar to the picture, but don’t worry too much about this, as you can separate it into two pieces along this joint.¬†While we used swordfish in this recipe, any fleshy, thick white fish will do the trick.

Sprinkle over some of our fish rub, or other seasoning. If using the Moonshine BBQ fish rub, use a sprinkle (as shown the picture) as it is quite full of flavour and you don’t want to overpower the fish. Set aside for 15 minutes.

Method

Pre-heat an oven to 180c, and when that is done, heat olive oil in a pan over medium heat. Make sure that you use a pan with a heat resistant handle, as you will be placing it in the oven.

When the pan is at temperature, sear your fish for a minute one side, then turn and sear for a further minute on the other. Remove the pan from the flame, and then place in the oven for a further 5 minutes.

This process can also be done on the BBQ. Set up one side with the burners (or over coals), sear the fish, then move off the flame to the flat plate or grill without flame, and close the lid.

After 5 minutes, remove from the oven (make sure to be using a tea towel to handle the hot pan) and the pan, and rest for a further 5 minutes.

The fish should be firm, but still moist and fall apart with a fork.

Serve with a nice a salad or seasonal greens.