Disclaimer: swordfish contains high mercury content, and shouldn’t be consumed for expecting mothers or young children.
As a meal, swordfish are the perfect combination between fish and a meaty steak. Unlike some fish, swordfish is the ideal in-between flavor of fishy and non-fishy taste, making it a perfect selection for those beginning to expand their palette with fish and seafood. What makes swordfish unique is that it is sold by steaks and carries a meaty-like texture to it, rather than a flaky consistency such as snapper or grouper. Swordfish are cooked exactly like steaks, so they are grilled to your preferred temperature.
When preparing a swordfish, I usually steak out the entire fish. The swordfish is generally larger than many of our other species and we use a different knife. Bubba Blade makes a couple of knives that we really like for these large fish. The 9 inch stiff or the 12 inch flex are both excellent tools for preparing a large swordfish. A sharp knife like the 6 inch Bubba Blade is great for trimming and leaving a clean and symmetrical fillet.
To bring out the flavor of swordfish, take the steaks and rub salt and pepper, olive oil, and some lemon juice (if desired) and place them on the grill. To bring some sweetness, top steaks with a mango chutney. To add some extra flavor, you can add fennel seeds, garlic or chili powder as dry rubs. For a wet marinade, place the steaks in a bag, add teriyaki sauce, and leave in the refrigerator to marinate for 3-4 hours before putting them on the grill. Once cooked, swordfish steaks are usually good for about 4 days, but can be stored in the freezer for up to four months when raw if you have done a good job of sealing it before freezing. Check out how I can vacuum seal with nothing but a ziplock and a bucket by clicking here.
See you next time on Into The Blue
Capt. Scott Walker & Capt. Steve Rodger
