This wild caught deep ocean fish has a dense and meaty texture. It’s mild tasting and a little sweet. Swordfish steaks are surprisingly moist and a really good choice for people who prefer a less fishy flavor. Grilling is a great way to prepare this fish. It holds up on the grill and an added smokiness will complement the natural flavors of swordfish.
Swordfish (Xiphias Gladius (Wild)). CO treated (or wood filtered smoke) to promote color retention.
Swordfish (Fish)
Not For Raw Consumption. May Contain Bones.
Some food products may contain bacteria that could cause illness if mishandled or cooked improperly.
For your protection, follow these safe handling instructions.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
Keep raw fish and seafood from other foods. Wash working surfaces (including cutting boards), utensis, and hands after touching raw fish or seafood.
Cook to a minimum internal temperature of 145˚ F. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Bake
Preheat oven to 400°F. Bake on an oiled baking sheet for 25 minutes.
Pan-Fry
Heat a small amount of oil in a skillet over medium-high heat. Season as needed. Pan fry
for 5-6 minutes, turning once.
Grill
Place on grill on high heat for 6-8 minutes, turning once.
For all cooking methods, cook until internal temperature reaches 145°F.
Appliances may vary. Adjust cooking times as necessary.
