I grill a fair amount. I have a beat up old Weber gas grill that seems to be getting a new lease on life.
I love grilling veggies, and but the thing I have absolutely perfected and probably enjoy eating the most is a nice thick fresh slab of swordfish. I have what I call my 3-3-2-2 method.
You want your grill on a very high heat before you put the fish on it. Slather enough mayo to cover one side of the swordfish steak, then crack a little bit of black pepper on it. Put the fish on the hot spot of the grill mayo side down (expect a a pretty good flare). Squeeze a little lemon on the top side and cover the grill for 3 minutes. After 3 minutes slather top side with mayo and crack some pepper. Flip the steak and squeeze lemon on cooked side. Coofor 2 more minutes on each side squeezing Lemon on each turn.
ENJOY THE AWESOMENESS
using mayo on swordfish (with any spice preferences mixed in) is a key for me when grilling. can't miss method for ensuring moist swordfish.
tried something new on the grill last night. cooked couscous with diced red pepper, onion and tomato with some seasoning and stuffed into par-boiled red peppers with some shredded cheddar cheese. finished on the grill (with foil to keep the peppers upright) to get a nice roasted flavor in the peppers. came out awesome.