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10 Recipes for Summer Swordfish

Swordfish is the kind of fish you want to have around in the summertime. Perfect for grill masters, it holds up beautifully over a flame and manages the coolest looking grill marks. Its robust texture and flavor are excellent with the concentrated punch of summer produce. In tacos, salads and alongside salsa as the main dish, swordfish is at its prime right now.

These are our favorite recipes for featuring this summertime great.

Swordfish with Summer Vegetables Grilled Swordfish Tacos

Grilled Swordfish Sandwiches with Summer Squash Salsa Sicilian-Style Swordfish with Pasta and Capers

Pan-Seared Swordfish with Summer Salsa and Arugula Grilled Swordfish Steaks with Tomatoes and Pine Nuts

Grilled Swordfish Pasta Salad with Olive Salsa Easy Lemon Swordfish Steaks

Swordfish with Zucchini and Orange  Grilled Swordfish Salad with Olives and Capers

Want to know what makes our swordfish even tastier? Right now, and for just a limited time this summer, our buyers are hand-selecting the best harpoon-caught swordfish from an MSC-certified sustainable fishery. The skillful harpooner’s from Nova Scotia’s harpoon fleet use traditional time honored techniques to target large, mature swordfish one-by-one. This virtually eliminates the chance of catching other marine life or harming the ocean habitat.

How do you cook with swordfish? Share your tips and suggestions in the comments section below.

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Denise Baldassini says …

Favorite recipe for swordfish is: Either broiled or grilled, then on the stove clarify some butter (or don't), and add chopped fresh parsley, and squeeze a bit of lemon, also boil some chunk sliced favorite potatoes and boil until done, serve swordfish and potatoes, with the parsley butter, and don't forget to add lemon wedges on the table for squeezing!! Can also serve with a nice spinach salad, with fruit, and poppyseed dressing on the side. and a nice glass of ice tea.

momof4 says …

Adapted from the Hotel Sofitel, in the Twin Cities area is an open-faced sandwich: toasted or grilled 1/2" slice of European style artisan bread, topped with baby greens of choice (arugula, spinach, chard/spinach/kale mix), several thin slices of raw, red/yellow sweet peppers (or tomato if local), grilled 1/2" thick swordfish steak (skin removed), topped with basil (or other flavor) pesto or with tapenade of oil-cured black olives. This also works with chicken (halve breast horizontally, if large) - or another variety of fish.

Wayne H.Barnes says …

Love your market and your commitment to Healthy Foods for today's people.