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Cooking Fresh, Harpoon-Caught Swordfish
 | HOW TO PREPARE | HOW HOT, HOW LONG* | |
|---|---|---|---|
| Grilling | On oiled grill grates as steaks or skewered for kabobs | Medium-high heat, 7 to 8 minutes for 6-oz steaks; about 6 minutes for kabobs | |
| Broiling | On oiled broiler rack or foil-lined baking sheet | 5 inches from heat source. 7 to 8 minutes for 6-oz steaks | |
| Baking | Oiled or parchment paper-lined baking sheet; or wrapped in foil | 425°F oven, 8 to 10 minutes for 6-oz steaks | |
| Pan-searing | Heavy skillet or grill pan with thin layer of oil or butter | Medium-high heat, 6 to 8 minutes for 6-oz steaks | |
| Braising | Covered deep skillet with flavorful liquid (tomatoes, coconut milk, wine, etc.) at a level about 2/3 as high as steaks | Simmer 10 to 12 minutes for 6-oz steaks |
* Cooking times assume steaks are about 1-inch thick; check for doneness before time limit and be careful not to overcook!
Tips for Fabulous Swordfish Dishes
- Swordfish is at its richest and juiciest when cooked until opaque with just a hint of pink or ivory at the center. Overcooking can dry it out.
- Use the tip of a paring knife to "peek" inside swordfish steaks to judge doneness.
- Don't look for swordfish to flake when it's done; this meaty fish remains firm and steak-like throughout cooking.
- Swordfish skin is tough and unappetizing, so trim it off either before or after cooking.
- Swordfish needs just a sprinkle of salt and a drizzle of olive oil for absolute deliciousness, but its rich flavor also stands up beautifully to strong flavors and heavy spicing. Try it:
- blackened
- with brown butter and capers
- in coconut curry
- in stir-fry
- in kabobs with pomegranate glaze
- in fish tacos
- oil-poached with lemon and vanilla
- broiled with miso glaze
- with salsa verde
- in teriyaki sauce
- grilled with mojo sauce
