Swordfish are migratory predators that can be located in parts of the Atlantic, Indian, and Pacific Oceans. They are marketed as fillets or steaks. Swordfish steaks are excellent for grilling and pan-roasting, but be cautious not to overcook them because of their low-fat content, which causes them to dry out quickly. Just to be on the safe side, read on and learn how to cook swordfish with us.
Swordfish is extremely meaty and solid, making it ideal for fish stews, pan-searing, grilling as a complete steak, or even skewering for fish kabobs.
How Can You Determine When The Swordfish’s Done?
Feeling the swordfish steak on the exterior isn’t a good way to tell if it’s done. Why? Because this is a firm fish that will feel equally hard at medium as it would at medium-well.
The fish should be well-browned across one side (the side that you will present serving) and a hint of light pink on the inner portion of the grilled swordfish steak. But don’t worry, it will cook through by the time it reaches the table. It should also flake readily when pressed with a fork while remaining solid.
Ways to Cook Swordfish
Grill
Recipe Information
| Preparation Time | 15 minutes |
| Cooking time | 8 minutes |
| Total Time | 23 minutes |
| Servings | 4 |
Directions
Step 1: You can start by drying the swordfish steaks. After completely drying them, lay them on a pan. Keep them aside for about 15 minutes until the grill heats up. Preheat a gas grill to a high setting.
Step 2: Cook the fish steaks for approximately 5 to 6 minutes on one side before flipping and grilling for another 3 minutes (the fish should flake easily while remaining firm). There will most certainly be some pink on the inside, but it should cook through.
Step 3: Finish with a squeeze of fresh lemon juice and a pinch of crushed red pepper flakes, if you prefer your food spicy.
Pan-Roast
Recipe Information
| Preparation Time | 15 minutes |
| Cooking time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
Directions
Step 1: Start this recipe by preheating the oven to 400 ℉. In a small bowl add butter, 12 tsp powdered mixed peppercorns, garlic, parsley, and fresh lemon. You should also add black pepper and salt as per your preference.
Step 2: Then, in a large skillet, heat oil at medium-high heat. Swordfish should be salted and peppered before being cooked. Cook the swordfish in the same skillet. 3 minutes, or until golden brown (depending on the oven).
Step 3: Now place the swordfish in the oven and flip it over halfway through. Cook for a further 10 minutes, or until the fish is well done.
Step 4: The swordfish should be placed on plates at this point. In the same skillet, melt the seasoned butter. Scrape up browned pieces with a wooden spoon over medium-high heat until melted and bubbling. Swordfish should be accompanied by a butter sauce.
Pan-Sear
Recipe Information
| Preparation Time | 5 minutes |
| Cooking time | 10 minutes |
| Total Time | 15 minutes |
| Servings | 2 |
Directions
Step 1: Using napkins, pat the steaks dry. Any excess skin should be removed and discarded. Each steak should be salted on either side.
Step 2: In a pan, heat some olive oil until it reaches a high temperature. Then, in the skillet, add swordfish steaks. Cook for 5–7 minutes, determined by the size of the steaks, or until the core reaches 130°F. Please note that perhaps the steak must be flipped every two minutes. Place the steaks in a serving bowl and let it sit for several minutes. You may also personalize the garnishes to your preferences.
Broil
Recipe Information
| Preparation Time | 10 minutes |
| Cooking Time | 8 minutes |
| Total Time | 18 minutes |
| Servings | 6 |
Directions
Step 1: Season the swordfish steaks with salt, pepper, and paprika, then massage them lightly. Preheat a broiler rack that has been oiled.
Step 2: Coat the swordfish steaks with melted butter and lay them on a prepared broil rack. Place them 2 to 3 inches from the heat source beneath the broiler. Broil the steaks for 4 minutes on each side. Broil for another 4 to 5 minutes after tossing the swordfish steaks and sprinkling them using additional melted butter.
Step 3: Once the fish is done, it should be lightly browned and flake easily with a fork.
Step 4: If desired, place the swordfish plates atop chopped fresh parsley. Garnish with lemon slices and a tablespoon or 2 of garlic parsley sauce on the side.
How to Cook Swordfish – Tips
Swordfish is a sustainable seafood option, but bear in mind that it has a greater mercury content than most other forms of edible fish. The FDA warns that young children, pregnant and breastfeeding women, and females of child-bearing age may be at risk. As a result, all these groups should avoid Swordfish.
While grilling, you must adjust the time depending on how thick the Swordfish is. You can know if it easily flakes with the slight touch of the fork.
You should also prepare the salad or side dish before focusing on the steak as it will save your time.
If you’re going to add a topping, keep it basic so it doesn’t overwhelm the essence of the swordfish. A chopped Mediterranean salad, vibrantly colored roasted vegetables, or coleslaw all are low-carb side dishes that go perfectly with swordfish.
You can keep the Swordfish in a sealed pack container in the refrigerator for nearly 3 days. You can also freeze them for up to 4 months and defrost them before using them. Don’t forget to tightly wrap it in foil or plastic wrap, while storing it in the freezer.
How to Cook Swordfish – Sauces That Go Well With it
Gremolata: Gremolata is a spicy Italian herb sauce that offers a taste boost to any dish. It goes pretty well with dishes like chicken, stew, steaks, soup, and various other dishes.
Compound butter: Nothing can go wrong with a little butter, compound butter is a classic sauce. It goes well with various dishes like fish, cooked meat, vegetables, etc.
Tomato avocado salsa: Avocado salsa is an absolute delight. Even though it has very few ingredients, it adds up to the flavors of the dish. Perfect for chicken, steaks, tacos, etc.
White wine pan sauce: This delicate white wine sauce helps in the intensification, enhancement, and accent of food flavor and fragrance.
Lemon butter sauce: This luscious, fragrant lemon butter sauce goes well with pasta, roasted vegetables, swordfish, and other dishes.
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