Grilled Swordfish - For the Carnivore Diet
Swordfish eats like a steak, so it thrives on high heat, salt, and added animal fat. A hot, clean grill and a light brush of tallow keep the surface from sticking and help the lean flesh stay moist. For best results, use 1 to 1¼-inch-thick steaks and season them early so the salt can draw out a little moisture, then reabsorb for better seasoning. Aim for a medium center—just rosy and juicy—by cooking to 130–135°F and letting it rest. If you don’t have an outdoor grill, a ripping-hot cast-iron grill pan or skillet works well. Finish with a pat of butter for extra richness if you like, and serve immediately. Nutritional values are estimates per serving and will vary with steak size and fat used.
Ingredients
- 4 swordfish steaks, 1 to 1¼ inches thick (6–8 oz each)
- 2 teaspoons fine salt (or to taste)
- 2 tablespoons beef tallow or ghee, melted, plus more for the grill grates
- Optional: 4 tablespoons unsalted butter for finishing
Instructions
- Pat the swordfish very dry with paper towels.
- Season both sides evenly with the salt and let sit at room temperature for 15 minutes.
- Preheat a grill to medium-high (450–500°F). Scrub the grates clean, then oil them lightly with tallow.
- Brush both sides of the swordfish with the melted tallow or ghee.
- Place the steaks on the hot grill. Close the lid and cook 3–4 minutes, until the underside has good grill marks and the edges begin to turn opaque.
- Flip, brush lightly with more tallow, and grill another 2–4 minutes, until the thickest part reaches 130–135°F for medium (125°F for medium-rare).
- Transfer to a warm plate and rest 5 minutes. If using, top each steak with 1 tablespoon butter to melt over the fish.
- Serve immediately, spooning over any juices. Adjust salt at the table if needed.