South Carolina Style BBQ Swordfish with Pickled Cabbage Slaw
What makes for South Carolina style BBQ? Well, we’re glad you asked! South Carolina style BBQ generally relies on a mustard based BBQ sauce as opposed to the traditional tomato base. As it should so happen, we carry an excellent South Carolina style sauce in the shop. Lillie’s Q Carolina Gold is a fantastic sauce that goes great with any hearty protein. In this case, we paired it with a nice thick swordfish steak and it worked out really well. We’d highly suggest swinging by and picking up a bottle and maybe a few swordfish steaks while you’re at it!
- 4 4-6oz Swordfish steaks
- 1/2 cup Lillie’s Q Carolina Gold BBQ Sauce
- 12 oz coleslaw mix
- 1 small red onion, thinly sliced
- 12oz cherry tomatoes, halved
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 2 tablespoons mustard seeds (or whole grain mustard)
- Salt & Pepper
- Add the swordfish steaks to a large ziplock bag and add the BBQ sauce. Massage the sauce into the fish to coat and let marinate for at least 30 minutes and up to one hour.
- Add the vinegar, sugar, and mustard to a pot over medium-high heat and bring to a boil. Once the sugar dissolves, season with salt and pepper. Set aside and allow to come to room temperature.
- Add the coleslaw mix, red onion, cherry tomatoes to a large mixing bowl and drizzle over the cooled vinegar mixture. Toss to combine and refrigerate for at least 30 minutes before serving. Season with additional salt and pepper if needed.
- Remove the swordfish steaks from the ziplock bag and season with salt and pepper. Place on a grill over medium-high heat and cook for approximately 4 minutes on each side depending on thickness and exact tempurature.
- Serve the cooked swordfish with the slaw and side of roasted potatoes, rice, or grain of your choice.