Soapstone Swordfish


Reduction Sauce:

  • 1/3 cup Orange Juice
  • 1/3 cup Balsamic Vinegar
  • 1/3 cup Bourbon or Whiskey
  • 1 Tablespoon of Honey
  • Pinch of pepper

For the Swordfish:

  • Pinch of salt
  • Pinch of pepper
  • A little olive oil to coat the fish


  1. Put soapstone on the grill, light grill, and let the soapstone get to about ~450-500 F. Soapstone should be over direct heat, but make sure to put it on a grill grate to support it (they do crack). You can use an IR thermometer to check temp.
  2. Smear olive oil on the swordfish. Pinch of salt and pepper to each fish filet.
  3. Mix reduction ingredients in a pan. Reduce until you’ve got about 1/3 cup remaining total.
  4. Put fish on, olive oil and salt/pepper side down. Coat olive oil on the top side, sprinkle with salt and pepper.
  5. Cook 5 minutes on first side. Flip.
  6. Cook 3 minutes on second side. Check temp. Cook fish to 135F. It should take about 5 more minutes after the flip.
  7. Plate and serve with the sauce drizzled on top.