Tu carrito está vacío
FREE SHIPPING ON ALL ORDERS OVER $99!
Estos peces espada se capturan de forma salvaje con el método del palangre, un pez cada vez.
Congelados rápidamente para mantener su frescura, textura y sabor.
Los filetes de espada, conocidos como la "Costilla del Mar", son carnosos y húmedos con un perfil de sabor suave y ligeramente dulce.
MÉTODO DE CAPTURA: Anzueloy sedal (un pez a la vez)
REGIÓN DE PESCA:Océano Pacífico y Océano Índico
PREPARACIÓN: A la parrilla, a la plancha o a la sartén a fuego medio-alto durante 4-5 minutos por lado o hasta que la temperatura interna sea de 145°F.
PUNTOS FUERTES PARA LA SALUD:Rico en vitamina D (120% DV), 33 gramos de proteínas
Thaw: Remove steak from packaging and place on a peper towel-covered plate, cover with plastic wrap, and thaw in refrigerator overnight.
Cook: Grill, broil, or pan fry over medium-high heat for 4-5 minutes per side or until internal temperature is 145°F.
So happy I added this to my order. Was unsure about it, but the steak was nice and thick, cooked up nicely with no smell, and was flaky and sweet. Pan seared it and topped with caramelized onions over a bed of Greek chickpeas. DELICIOUS.
First timer. Delicious
I haven't had swordfish in awhile and thought I'd give North Coast a shot. I was Damn good! The way it is frozen right on the ship after it is caught makes a Huge difference in taste.
Perfect portions and prefectly fresh!
Hi Tobey! So glad to hear that you loved our Swordfish! We work extra hard to meet expectations like yours. Hope to see you order again soon!
Delicious and easy to cook. Add a honey, mustard and butter sauce!!
Hi Karen! Thank you for taking the time to leave us your 5 star review. We are thrilled you enjoyed our Swordfish steaks. Your preparation sounds delicious!
Hope to serve you again soon,
Your friends at North Coast Seafoods
You may also like
