Swordfish Teriyaki
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
We get a lot of requests for fish recipes. Ken is a meat and potatoes guy. Swordfish has a meaty texture so it was a win-win. Patti came up with a teriyaki marinade with crushed pineapple. It was healthy, easy, meaty and delicious. We served it with a side of rice made with chicken broth instead of water and added more of the crushed pineapple with some crushed red pepper flakes for a little zing. Then, we cooked on Jaccard’s Ready 2 Grill Pre-Soaked Cedar Plank.
As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets thus adding a nice smoky garlic flavor to our burgers. I smoked them for an hour. Very nice, you have got to try these.
Swordfish Teriyaki
Prep Time: 10 minutes
Cook Time: 20 minutes at 400 degrees (205c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack’s New “Lumber Jill” Italian Blend garlic pellets
Ingredients: Swordfish Teriyaki
- 4 1” thick swordfish steaks, about ¼ lb. each
- 1 cup crushed pineapple in juice
- 1 cup teriyaki marinade
- 1 Tablespoon fresh garlic, minced
- ½ cup dry sherry, optional
- Jaccard Pre-soaked Cedar Plank
Directions: Swordfish Teriyaki
In small bowl mix all marinade ingredients. We used the SpeedyPlus Instant Marinater, place swordfish steaks in and pour marinade over it then pump out the air and marinate fish for a few hours. When ready to cook remove fish from marinade and place on your cedar plank. Place your planked swordfish into the Pacific Living Outdoor Oven for 20 minutes at 400 degrees (205c). You are looking for an internal temp of 125 degrees (52c). I use a Maverick ProTemp Instant Read Thermometer for checking meat or fish temps.
Planked and in Pacific Living Outdoor Oven
Swordfish Teriyaki
Cooking Directions: Pacific Living Outdoor Oven
Cooking on the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it.
Place your planked swordfish into the Pacific Living Outdoor Oven for 20 minutes at 400 degrees (205c). You are looking for an internal temp of 125 degrees (52c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Let’s Eat!
Note:
The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what you are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook. And their pizza paddle works great for removing your food.
Swordfish Teriyaki
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
Facebook
Youtube Channel
Pintrest
http://www.louisiana-grills.com/
Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Pacific Living Pizza Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Jaccard Corporation
http://www.jaccard.com/
