Giant Eagle, Giant Eagle Inc. · 113 g
Giant Eagle Swordfish Steak
What it is
This is a single serving of swordfish, a firm, meaty white fish. It is typically sold as a steak, ready for cooking. Swordfish has a mild flavor and a satisfying texture that holds up well to various cooking methods. It is a popular choice for those who enjoy seafood with a substantial bite.
How people cook with it
Swordfish is versatile and can be prepared in many ways. Its firm texture makes it ideal for grilling and pan-searing.
- Grilled swordfish steaks
- Pan-seared swordfish
- Baked swordfish with lemon
- Swordfish skewers
To prepare swordfish, start by patting the steaks dry with paper towels. Season generously with salt and pepper. For grilling, preheat your grill to medium-high heat and oil the grates. Grill the swordfish for about 4-6 minutes per side, depending on thickness, until opaque and cooked through. If pan-searing, heat oil in a skillet over medium-high heat. Sear for 4-5 minutes per side until done. Avoid overcooking to maintain moisture and tenderness.
How it differs from similar foods
Compared to flakier fish like cod or haddock, swordfish is much firmer and denser. This makes it less prone to breaking apart during cooking, especially on a grill. Its mild flavor also sets it apart from stronger-tasting fish like mackerel.
Who it is for
Home cooks looking for a substantial and flavorful fish option for weeknight meals or special occasions.
How to keep the rest
After purchasing, keep any unused swordfish refrigerated. It is best to cook it within one to two days. For longer storage, wrap the steak tightly in plastic wrap and then in foil, and freeze it. Thaw frozen swordfish in the refrigerator before cooking.