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!
 

Serves 4

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the cooked swordfish with the slaw and side of roasted potatoes, rice, or grain of your choice.