These Swordfish are wild caught 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: Hook and Line (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)
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.
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