Quote:
Originally Posted by Ecuadog
We just fileted the fish, coated it with mayo and a bit of salt & pepper and grilled it over the charcoal. I have used this method on one of my favorites, Swordfish steaks. Use steaks about 1 1/4 - 1 1/2 inches thick. Grill to about 130°F, not over 135°F. Rest off the heat for about 5 minutes. Serve with lemon wedges.
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This sounds really good! I'll try it...thank you!