4 4-5 ounces fresh or frozen swordfish or tuna steaks(used fresh salmon steaks)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
3 tablespoons butter, melted
Fresh snipped parsley (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl stir together garlic, black pepper, paprika, cayenne pepper, white pepper, thyme, and salt. Stir in melted butter. Brush both sides of fish with melted butter mixture.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.) Sprinkle with fresh snipped parsley, if desired.
*Grill always taste good like I mentioned in my previous post I prefer charcoal, it gives a smokiness taste. Cooking it takes longer but the end result is way better especially when it is fresh. enJOY!!!
Source: Better Homes Grill It!