1 ½ - 2 lbs. Swordfish, 1 to 1 ½ inches thick
2-3 TBS. Smokey Citrus Salt
⅓ c. fresh lemon juice
2 cloves Garlic, finely minced
¼ c. Fresh basil, chopped
¼ c. Olive oil
Mix Smokey Citrus Salt, garlic, basil, and lemon juice, then whisk in olive oil. Pour over swordfish and let it marinade in refrigerator for at least 30 minutes and up to 1 hour.
Heat grill on medium high. Grill swordfish turning once or twice, for a total of 10 minutes per inch thickness – Do not overcook! Baste with marinade for the first 5 minutes.