For a unique and delicious seafood experience that many consider to be a lot like steak, try swordfish! It’s meaty in texture but light in flavor and full of healthy nutrients. Our sustainably wild-caught swordfish boast a firm, dense texture allowing you to cook it in ways flakier fish can’t be, and a delicate, mild flavor that expands exponentially with flavorful sauces and marinades. This guide is here to teach you how to grill swordfish steaks.
About World Port Seafood Swordfish Steaks: Responsibly sourced from waters around the globe, and frozen fresh minutes after catch, you’ll love effortlessly preparing seafood as fresh as the day it was caught. Our experienced chefs have taken steps to ensure cooking this restaurant-quality entrée is as effortless on your own grill as it is immensely satisfying. Each steak has been completely deboned and prepared with skin on one side to offer an insulation and protection for the swordfish meat when the time comes to flip each steak. Each steak, too, comes individually vacuum-sealed for you to thaw and cook however many you need.
Preparing Swordfish for the Grill
When your steaks are thawed and you’re ready to grill, begin preheating your grill to a high heat. While your grill heats up, prepare your swordfish steaks by lightly brushing each side with melted butter or oil to help retain any moisture that might be lost through cooking. Plus, along with the skin, it helps you flip the fish more easily so as not to damage the delicate meat. Season each one with salt and pepper or your favorite seafood seasoning. A little squirt of lemon is perfect for adding that irresistible zing of citrus!
Brush any previous grilling remnants from your grates and brush them with a little oil. Place each steak over the direct heat – skin side down. As mentioned before, the skin makes a fantastic insulator between the swordfish meat and the hot grilling grates. In this way, you won’t accidentally overcook the bottom of the swordfish meat. It’ll be a succulent texture all the way through. Wait a quick 4-5 minutes on the first side for the skin to look perfectly golden brown and lightly crispy, then turn them over for another 3-4 minutes. You’ll know your swordfish is perfect when they’re opaque all the way through.
Other Ways to Cook Swordfish
Try the recipe for the Grilled Swordfish and Pineapple Salsa from the picture!