One of the things I hear people complain about when summer ends is that cook-out season is over. I’ve always thought that was odd. My family grilled year round. I remember my dad and grandpa out on the deck of our mountain cabin, even in the snow, grilling steaks on the BBQ. For some people though, the harshness of the winters where they live just doesn’t make that an option. Solution: their oven’s broiler and a good broiler pan!
I’d never consider it if I had to use the hard to clean, slide out broiler pan drawer that was part of my mom’s 1970’s oven. Thankfully technology has improved enough to encourage me to give indoor broiling a try. When I upgraded my slide in range there was a parts order form included. The only thing that caught my eye was an easy to clean broiler pan with a roasting rack. Once I had the part number it was easy to find, and get it faster, on Amazon. As soon as I got it, I started experimenting with fast & easy indoor grilling recipes for the winter.
Indoor Grilled Swordfish
- 2 – 4 to 6 oz swordfish filets
- Juice of 1/2 a lemon
- 1/4 cup butter melted
- freshly ground sea salt
- freshly ground black pepper
- 3 cups arugula
- sliced cucumber
- sliced tomato
- bottled red wine vinagrette
- olive oil spray
Remove the slotted top of the broiler rack and set aside. Line the inside of the broiler pan with aluminum foil (for easy cleanup). Spray the roasting rack lightly with olive oil spray and place onto the foil lined broiler pan.
Liberally salt and pepper one side of the swordfish steaks and place, seasoned side down, onto the prepared rack. Salt and pepper the top side of the swordfish steaks, then squeeze your lemon over each steak until you’ve gotten about 2 tsp of juice on each steak. Brush each steak with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
Turn the swordfish steaks, squeeze your lemon over each steak, brush each with melted butter and broil for 5 minutes longer. DO NOT OVERCOOK or your swordfish will get rubbery. When your steaks have finished cooking, remove the broiling pan from the oven, set on the stove, and tent loosely with foil while you prepare your salad.
Divide the arugula between 2 plates. Divide your tomatoes between the plates, with then just to the side of the arugula. Stack & quarter your cucumber slices then divide them between the plates, scattering them atop the arugula. If it’s avocado season, and you like them, slice one up and add it to the top of your salad. Lightly dress your salad with 2 TBLS red wine vinagrette. You don’t want to overpower the lightness of your fish. #ThisGirlLovesToEat