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Estes espadins são selvagens capturados nas águas geladas e frias do Atlântico Norte.
Cada peixe desenvolveu um conteúdo incrivelmente rico em gordura.
Esteteor excepcional de gordura recompensa um sensacional perfil de sabor "derreter na boca", produzindo espadarte da mais alta qualidade.
MÉTODO DE CAPTURA: Anzole linha (pescado um peixe de cada vez)
SERVINDO: (2) porções de 8 oz. | Sem pele, linha de sangue removida
A CORTE: Cada porção sem pele é cuidadosamente cortada à mão, por encomenda. Removemos a pele e a linha de sangue para obter o perfil de sabor mais limpo e fresco possível.
REGIÃO DE PESCA:A Bacia Esmeralda ao largo da Nova Escócia e dos Grandes Bancos (Oceano Atlântico Norte)
DESTAQUES DE SAÚDE:44 gramas de proteína por porção, pouca gordura, e baixas calorias
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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