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Description
Includes: (3) lbs. Frozen Swordfish Steaks (Approx. (6) 8oz steaks)
Swordfish meat is dense and moist with a meaty flavor. The meat is lean and firm and when cooked is ivory -colored. Popular alternatives to swordfish are Mako shark, marlin and tuna. Swordfish is most commonly prepared by marinating, grilling, baking, pan -frying, smoking or using on kebobs.
Caught and filleted daily, our fish fillets are some of the freshest available online. Whether they are pan-fried, broiled, poached, sauteed or grilled, they are sure to please the appetite of all fish lovers.
Swordfish meat is dense and moist with a meaty flavor. The meat is lean and firm and when cooked is ivory -colored. Popular alternatives to swordfish are Mako shark, marlin and tuna. Swordfish is most commonly prepared by marinating, grilling, baking, pan -frying, smoking or using on kebobs.
Caught and filleted daily, our fish fillets are some of the freshest available online. Whether they are pan-fried, broiled, poached, sauteed or grilled, they are sure to please the appetite of all fish lovers.
Swordfish Steaks (3 lbs.) Recipes
Baked Swordfish with Tomatoes and Olives
Ingredients:
3 lbs swordfish steaks (cut into individual portions if needed)
1/4 cup olive oil
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
4 cloves garlic, minced
1/2 cup white wine (optional)
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Swordfish:
Pat the swordfish steaks dry with a paper towel. Season both sides generously with salt and pepper.
Make the Tomato-Olive Mixture:
In a large bowl, combine the cherry tomatoes, olives, garlic, white wine (if using), lemon juice, olive oil, oregano, and red pepper flakes. Toss to combine.
Assemble in Baking Dish:
Arrange the swordfish steaks in a large baking dish in a single layer. Pour the tomato-olive mixture evenly over the fish.
Bake:
Bake uncovered for 25-30 minutes, or until the swordfish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Garnish and Serve:
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.