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3 ways to cook Swordfish: Baked, Broiled, Barbequed

Swordfish Steak

Fairway Market Swordfish Steak

Swordfish derived its name because of an upper jaw that extends straight out to form a long point or “sword.” Like most fish, swordfish is high in omega-3 fatty acids, which helps lower cholesterol by regulating the levels of low-density lipoproteins in your blood. Swordfish is a Fairway fish-counter favorite. The thick and meaty nature of swordfish lends itself well to being sold as a steak. Additionally, this subtly flavored fish has meat that is firm but not too fishy, making it the perfect starter fish for non-fish eaters.

Swordfish is slightly sweet, so you may want to select a tangy relish or salsa to pair it with; luckily Fairway has a great pre-made selection for your perusal. Be sure to experiment with various sauces and seasonings, as the mild meat of swordfish can be paired with a variety of flavors. Swordfish is an excellent addition to your baked, broiling and barbeque repertoire and can increase your culinary cred!

Swordfish Recipes

Baked Swordfish (click here for baked fish with mushrooms)

  1. 10 minutes prep time and 20 minutes cook time
  2. Ingredients: 2 fresh swordfish steaks, 1 cup melted butter, ½ cup scallions, 1 chopped garlic clove, juice from 1 lemon, ¼ cup white wine, ½ cup crème fraiche. Fresh herbs for garnish
  3. Directions: preheat oven to 350 and grease a 9×13 baking sheet with Fairway Olive Oil. In a medium sized skillet over medium heat, sauté garlic and scallions in butter until browned; add in lemon juice and wine. Stir in crème fraiche a little at a time, stirring well after each addition. Bring all of the ingredients to a boil, stirring continuously. Place the swordfish steaks (with no overlap) in the greased baking dish. Pour wine and cream sauce over the swordfish steaks. Bake, uncovered for 20 minutes. Carefully remove and let swordfish stand for 5 minutes. Transfer to plates and garnish.
  4. Option: served baked swordfish alongside Fairway Pesto or Fairway Olive Tapenade for an extra special taste-bud treat!d

Broiled Swordfish (click here for recipe – simply substitute swordfish for mahimahi)

  1. 10 minutes prep time and 20 minutes cook time
  2. Ingredients: 2 fresh swordfish steaks, 1 tsp Fairway Salt and Pepper, juice from ½ lemon. Lemon wedges and fresh herbs for garnish.
  3. Direction: turn on broiler, season swordfish with Fairway Salt and Pepper and lemon juice. Put swordfish on a lightly greased rack in a roasting pan. Broil the fish for 5 minutes. Pull rack out enough so you can turn fish over carefully with a spatula. Return pan to broiler and cook for another 5 minutes. Transfer to plates and garnish.

BBQed Swordfish (click here for swordfish kebob recipe)

  1. 10 minutes prep time and 12 minutes cook time
  2. Ingredients: 2 fresh swordfish steaks, Fairway Olive Oil, Fairway Salt and Pepper and any other seasoning you choose such a lemon, minced shallots, capers, and/or fresh herbs. Note: if using a marinade and not simple seasonings, marinade steaks in fridge for at least 4 hours.
  3. Directions: brush a light layer of oil on the grill to prevent the fish from sticking. Once the grill is hot, place steak on the grill. Cook for about 3 to 5 minutes per side, depending on the thickness of the steak. Always use tongs when turning your swordfish, a fork may tear the flesh! Cook swordfish until flesh is opaque, no clear flesh!

As always, please tag #eatbiglivelarge #fairwaymarket on Twitter and Insta so we can see your Fairway Fish flavors!

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