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Grilled Swordfish Steaks

Contributed by: NAPSA

How To Grill The Perfect Swordfish

(NAPSA) - Where most people go wrong in grilling swordfish-or any fish steak-is in thinking they can just throw it over a direct flame like any beef steak and expect the Gods of Grilling to make everything miraculously turn out okay.

Well, here's a news flash, especially for all you weekend outdoor chefs: It won't turn out okay-not if you want a fish that's perfectly rare on the inside and charred on the outside.

"I can't emphasize this enough," says celeb chef Nick Stellino, who hosts PBS' "Cooking With Friends." "Never cook fish steak over direct heat on a preheated grill because it scorches the exterior while leaving the interior undercooked. Plus, when it's time to turn the fish, it's more likely to stick to the grill and break apart."

Finally, there's the vinaigrette marinade. The right oil and vinegar-Stellino's swordfish recipe below calls for Pompeian-can be a gift from those same gods by boosting moisture and grill flavor.

Ingredients:

• Pompeian Extra Light Tasting Olive Oil for grill
• 6 swordfish/tuna steaks, each 6 oz. and about 1" thick
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. paprika

Serving Size: Makes 6 Servings