Charcoal-Grilled Swordfish Steak


  • One 8-ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
  • Kosher salt and freshly ground pepper, to taste
  • 6 tablespoons olive oil
  • avocado, peeled, pitted, and diced
  • 1 tablespoon very finely diced red onion
  • 1 tablespoon very finely diced red bell pepper
  • 1 teaspoon very finely diced serrano pepper
  • 4 tablespoons rice-wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sambal oelek
  • 2 tablespoons chopped cilantro
  • 4 ounces fresh shelled crabmeat


Build a charcoal fire under a grill and let the flames die out.

Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Grill the swordfish 4 minutes on each side for medium to medium-rare.

In a bowl, combine the avocado, onion, peppers, vinegar, lime juice, sambal, cilantro, and remaining olive oil. Season with salt, to taste. Place the swordfish in the center of a plate. Top with the avocado mixture and place the fresh crab on top of the avocado mixture. Serve immediately.