These Swordfish are sustainably wild caught by harpoon in the icy cold waters of the North Atlantic. Each fish has developed an incredibly rich fat content.
This exceptional fat content rewards a sensational “melt in your mouth” flavor profile, yielding the highest quality swordfish.
CATCH METHOD: Harpoon Method (hand-caught one fish at a time)
SERVING: (2) 8 oz. portions | Skinless, Bloodline removed
THE CUT: Each skinless portion is carefully hand-cut to order. We remove the skin and bloodline for the cleanest, freshest flavor profile possible.
FISHING REGION: The Emerald Basin off of Nova Scotia and the Grand Banks (North Atlantic Ocean). Landed in Sambro, Nova Scotia.
HEALTH HIGHLIGHTS: 44 grams of protein per portion, low fat, and low calories
Pan-Seared: Pat Swordfish dry of any excess moisture. Season with Kosher salt and fresh ground black pepper.
Heat a non stick skillet with canola oil over medium high heat. Once hot, add the swordfish and allow to cook until golden brown (about 4 minutes). Flip and continue until cooked throughout and flakes easily.
Cook to an Internal temperature should of 135°F. Carry over cooking will take your Swordfish to a perfect 145°F.
Grilled : Prepare a charcoal grill or preheat your gas grill to medium high heat and scrape clean.
Pat Swordfish dry of any excess moisture. Brush first side of steaks with a neutral oil – canola, soy, or avocado. Season with Kosher salt and fresh cracked black pepper.
Place on the grill over direct heat and cook for 2 minutes. Brush opposite side with oil and season with Salt + Pep.
Reposition steaks to attempt some fancy looking grill marks. Grill for another 2 minutes.
Flip steaks and cook for another 4 minutes.
Fabulous as usual!!!!
the swordfish and halibut were the greatest!
Please thank Anthony!!!!
The swordfish was delicious and very tasty. I am looking forward to buying more.
swordfish was best I ever had.
Got it quickly and it tastes so fresh. Nice and pink colored. Melts in your mouth
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