How is swordfish cooked

Swordfish is also delicious in a fish chowder or broiled with butter and paprika. When a recipe calls for tuna, replace it with swordfish.

Poach it slowly in olive oil , then flake it into a salad. It is deeply meaty this way and will kick up a salad Nicoise or even a classic tuna salad. When choosing swordfish, look for the little strip of dark meat to be red, not brown. If it's brown, the meat is old. Know that East Coast swordfish steaks tend to be a little rosier than Pacific sword; it's due to their diet, which is mainly other fish plus a little squid.

Tightly wrapped swordfish freezes well for about 3 to 4 months, but beyond that, it goes downhill fast. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Also look for steaks that are pale cream in color with tinges of pink; a reddish streak or two is okay, but anything brown should be avoided.

Swordfish is super mild in flavor, making it the perfect not-so-fishy fish to pair with just about any sauce, marinade, or topping. Soak your steak in a spicy harissa or soy-and-citrus marinade for just about 15 minutes, to keep it from going mushy ; drizzle it with an herby salsa verde or caper butter ; pile on a heap of citrus , chunky olives , or tomatoes—you can take it in any flavor direction you like. For even coverage, pour a few tablespoons of either oil into a baking dish and then add the fish, turning to coat.

Fun twist! While whole steaks can serve one to two people each depending on their size, swordfish skewers are a great alternative for bigger groups and cook even more quickly. Just cut your fish into cubes—the solid texture helps it hold its shape and even take on those delightful grill marks during cooking—and thread them onto skewers, alone or with other ingredients. My grandson gave it 5 stars!! Thanks Epicurious!! East Providence, R. Super easy and delicious! First time making sword fish.

It was delicious. I love this recipe! Easy to make and taste just like you got it in a restaurant. Needed an indoor swordfish recipe because grill was inaccessible due to snow. Made exactly as directed and it was delicious, moist and a huge hit!

A perfect swordfish recipe. I usually grill swordfish but needed an indoor recipe. Followed this exactly and the swordfish was moist and perfectly cooked. Oh my, this was delicious!!! Family pleaser, it was the first time I ever cooked swordfish, though it was a family staple growing up by the ocean.

My family raved about it. Delicious and easy Prepared just as written. Served with roasted yams and an arugula salad. Epicurious never disappoints. In a cast iron pan seven minutes was enough in oven. Next time I will add a few capers to butter sauce in pan. Definitely easy and tasty.