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 opens in a new tab. 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.
Also try it:
Blackened
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
Learn more about our harpoon-caught swordfish at Not Just Another Fish Story opens in a new tab. Remember, this special catch is only available for a few short weeks, so try a new swordfish recipe today! What are your favorite ways to cook swordfish?
