by Guerry Norwood



3/4 pound swordfish steak
Georgia Gold Olive Oil
Smoked paprika
White Pepper
1 cup Helmans mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juice
2 tablespoons chopped cilantro, plus more for garnish

Cooking Instructions:

Make the spicy mayo ahead of time by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Take swordfish steak out 1 hour before cooking. Take paper towell and pat steaks dry. Drizzle with Georgia Gold Olive Oil and let steak rest. Before grilling, sprinkle with smoked paprika and white pepper on both sides. Preheat GrillGrate to 450. Cook swordfish steaks four minutes a side making quarter turn after each two minutes to create grill marks. Serve with spicy mayonnaise and fresh cilantro.

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