For just a few short months each summer, our fresh, harpoon-caught swordfish arrives from a Nova Scotia fishery certified sustainable by the Marine Stewardship Council. Swordfish needs only a sprinkle of salt and a drizzle of olive oil for absolute deliciousness, but its rich flavor also stands up beautifully to strong flavors and heavy spicing. Here are some of our favorite recipes for fresh swordfish: Want to put your own spin on swordfish? Try these techniques for cooking our fresh, harpoon-caught swordfish:
- Grilling—On medium-high heat, place steaks or skewered kabobs on oiled grill grates. Cook for 7 to 8 minutes for 6-ounce steaks; about 6 minutes for kabobs.
- Broiling—On an oiled broiler rack or foil-lined baking sheet, place 5 inches from heat source and broil 7 to 8 minutes for 6-ounce steaks.
- Baking—Oil or line a baking sheet with parchment paper (or wrap fish in foil), bake in a 425°F oven for 8 to 10 minutes for 6-ounce steaks.
- Pan-searing—Coat a heavy skillet or grill pan with a thin layer of oil or butter, sear for 6 to 8 minutes for 6-ounce steaks.
- Braising—Place steaks in a covered deep skillet and add a flavorful liquid (such as tomato sauce, coconut milk or wine, etc.) to fill until about 2/3 as high as steaks. Simmer for 10 to 12 minutes for 6-ounce steaks.
- With brown butter and capers
- In coconut curry
- In a stir-fry
- In kabobs with pomegranate glaze
- In fish tacos
- Oil-poached with lemon and vanilla
- Broiled with miso glaze
- With salsa verde, teriyaki or mojo sauce