1 lb Fresh Swordfish


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1.00 LBS
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Fresh Swordfish

Swordfish live throughout much of the world's oceans. They are found in the Indian, Atlantic, Pacific Oceans. They seem to prefer warmer waters, but are found at a variety of temperatures. They will generally migrate to warmer waters in winter and cooler waters in the summer.

What Does Wild Swordfish Taste Like?

Swordfish is a mild, slightly sweet fish. It has white or pinkish-orange flesh when raw, which turns beige once cooked. It offers a dense moist texture which is often compared to beef steak. This mild seafood is a good option for those new to eating fish and anyone that doesn’t enjoy “fishy tasting” fish. If you enjoy a “meaty-textured” fish, then the swordfish is a good option. It is this texture that distinguishes it from many other types of fish. Salmon, red snapper, and halibut are delicate fish that come apart easily in flakes. Swordfish is almost always served like a steak and will require a knife to slice into smaller pieces.


How to Cook Swordfish:

4 Ways to Cook Swordfish

  1. Pan-Roast: Sear swordfish in a well seasoned cast-iron skillet or other oven-safe pan until brown on one side, then flip fish and transfer to a 400°F oven to finish cooking.
  2. Grill: Heat and oil the grates of a charcoal grill. Marinate swordfish briefly (10 to 15 minutes) or season with kosher salt and black pepper and rub with extra virgin olive oil. Grill swordfish until outside is browned but inside is still slightly pink, about 3 to 8 minutes per side.
  3. Pan-Sear: Heat oil in a large skillet over medium-high heat and sear swordfish steaks until browned on each side and just cooked through (flesh should feel firm when pressed), about 3 to 8 minutes per side.
  4. Broil: Heat a broiler and lightly oil a broiling pan. Season swordfish with kosher salt and black pepper and broil until just done, about 6 minutes. (Do not flip.)