Products ›› Fish Information ›› Swordfish
 There is only one species of swordfish and it roams both tropical and temperate waters. In the U.S., swordfish are caught off the California and New England Coasts and as far north as New Foundland in summer and off the Gulf of Mexico and Florida Coast in the summer. Frozen swordfish is imported from Japan, Taiwan, Spain, and South America. Meat may vary from off-white to brown. Color is determined by diet and is not an indication of quality. The meat has a firm texture and distinctive flavor.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Broil |
3/4–1 inch steaks. Season with salt and pepper. Brush with butter, margarine or olive oil. Preheat oven to 375°F. Place in pan 4 inches from flame. Cook 12–14 minutes, turning steaks once but basting several times. Serve with rice and salad. |
| Bake |
Place steaks on foil. Season to taste. Brush with garlic butter. Seal Foil. Cook on moderate flame about 10–12 minutes depending on flame. |
| Grill |
1 cup olive oil, 1 tbsp oregano, 1 tbs bay leaves, juice of 1 lemon, 4 garlic cloves, 1 tsp celery salt, 1 tsp coarse black pepper. Combine all items in bowl and refrigerate 2–3 hours. Grill steaks uncovered for 5 minutes. Turn and cook for 7 minutes on the other side. Baste with remaining marinade. Splash with melted butter and serve.
|
|
|
