NEW! Swordfish Steak 6oz, FZ

Comes packed 1 per vacuum pack, approx. 6oz in total, frozen

Skinless, boneless, thickness : 1.25 - 1.5"

Wild Caught

Ocean wise recommended

Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Reddish areas have a stronger flavor and can be cut off.

To Prepare

Do not refreeze if thawed

Thaw in refrigerator 8-10 hours

Use immediately after thawing

Fully cook before consuming

Preheat oven to 400F with rack on middle position.

Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.

In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.

Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.

Pro tip: try a lemon garlic butter poured over the top before eating