Swordfish is back!

When you ask for the freshest fish, we take it literally, and there’s nothing fresher than our harpoon-caught swordfish from Nova Scotia. Hailing from the first swordfish fishery to be certified sustainable by the Marine Stewardship Council (MSC), they’re caught individually by traditional harpooning, a time-honored sustainable technique resulting in no by-catch. Lasting just a few weeks, the season is short but has some of our finest and freshest fish of the year.

Because of its meaty texture, swordfish is great on the grill and is one of the few fish that can stand up to an intense blend of flavors. Try our steaks marinaded in incredibly flavorful chimichurri.

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Chimichurri Swordfish with Roasted Veggies Recipe

What You’ll Need:

1 lb swordfish (two fillets)
2 tbsp olive oil
1/3 cup Chimichurri
6 oz FreshDirect Roasted Brussels Sprouts
6 oz FreshDirect Green Beans
12 oz Organic Roasted Sweet Potatoes
Pepitas (optional)

What To Do:

Preheat oven to 450 degrees.

In a bowl, cover the swordfish with the chimichurri and let marinate in the fridge for about an hour.

Spread the veggies and seeds out on a baking tray and reheat in the oven for about 15 minutes.

Heat a medium-sized sauté pan over high heat and add 2 tablespoons of oil to the hot pan. Swirl to coat, checking for ripples in the oil to ensure the pan is hot enough. Gently add the two fish portions and cook without moving, until golden brown, about 2–3 minutes. Flip each piece over and repeat until both fillets are golden brown on both sides. Carefully transfer the fish to a cutting board or plate and let rest.

Once the veggies have cooked, take them out of the oven and distribute onto two plates. Place one swordfish fillet on top of the veggie mixture and drizzle extra chimichurri sauce on if desired. Enjoy!