Full Circle, Topco
Wild Caught Swordfish Steaks
What it is
These are thick-cut steaks of swordfish, a large, firm-fleshed ocean fish. They are typically sold frozen to preserve freshness. Swordfish has a mild, slightly sweet flavor and a meaty texture that holds up well to various cooking methods. The steaks are usually boneless and skinless, making them convenient for home cooks.
How people cook with it
Swordfish steaks are versatile and can be prepared in many ways, from grilling to pan-searing.
- Grilled swordfish steaks
- Pan-seared swordfish
- Baked swordfish with lemon
- Swordfish skewers
When cooking from frozen, it is best to thaw the swordfish steaks completely in the refrigerator before preparation. For pan-searing, heat a tablespoon of oil in a skillet over medium-high heat and cook the steaks for about 4-6 minutes per side, depending on thickness, until opaque and flaky. Grilling involves preheating the grill and cooking for a similar amount of time, turning once. You can also bake them in a preheated oven with herbs and citrus.
How it differs from similar foods
Compared to flakier fish like cod or tilapia, swordfish has a much firmer, steak-like texture. Its dense flesh makes it less prone to falling apart during cooking, similar to tuna or mahi-mahi. The flavor is also more robust than many white fish.
Who it is for
Home cooks looking for a substantial and flavorful seafood option will appreciate these steaks.
How to keep the rest
Keep any unused thawed swordfish steaks refrigerated and cook them within one to two days. If the steaks are still frozen, store them in the freezer at 0°F (-18°C) or below until ready to use. Ensure the packaging is sealed to prevent freezer burn.