Swordfish is a versatile, easy-to-work-with fish. Here are two recipes anyone can make.
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 two ways: braised in a hearty, tomato stew, perfect for chilly nights or marinated and grilled with Moroccan spices, topped with cilantro for an afternoon cookout.
What You’ll Need:
4 swordfish steaks
Salt and pepper
1/4 cup olive oil
2 red bell peppers, large diced
1 medium white onion, large diced
4 cloves garlic, sliced thin
1 cup dry white wine
4 cans of 14-ounce Italian peeled tomatoes, chopped
1/2 cup pitted olives, sliced
2 tablespoons capers, drained
Pinch of sugar
Crushed red pepper
1/2 cup chopped fresh basil
What to Do:
Liberally season swordfish steaks with salt and pepper and dust with flour.
In a dutch oven or large skillet, over medium high heat, add half the oil and sauté the swordfish for two minutes on each side until golden. If need be, sauté two pieces at a time.
Remove swordfish and turn heat to medium. Add remaining olive oil, peppers, onions and garlic and sauté until soft. Stirring occasionally.
Add wine. Scrape up any browning from the bottom of the pan and stir into the pot. Cook until wine has mostly evaporated, approximately 5 minutes.
Add tomatoes, olives, capers, sugar and chili. Bring to a simmer and cook for two minutes.
Return the swordfish to the pan and simmer for approximately 20 minutes on low heat until sauce starts to thicken.
Add basil and serve.
Grilled Moroccan-Style Swordfish
What You’ll Need:
4 boneless, swordfish steaks (ideally 1 1/4-inch thick)
2 tablespoons toasted cumin seed
2 tablespoons toasted cracked coriander seed
1 tablespoon harissa paste
1/2 cup olive oil plus more for serving
1/2 cup chopped cilantro, plus more for garnish
2 cloves garlic, peeled and chopped
1 teaspoon turmeric
Fine sea salt and freshly ground black pepper
Juice of 2 Meyer lemons or regular lemons
What to Do:
In a bowl, stir together the cumin, coriander, harissa, olive oil, cilantro, garlic, and turmeric.
Set the fish in a single layer in a glass baking dish.
Pour mixture over fish, cover, and let marinate in the refrigerator for 6 to 12 hours.
Prepare an outdoor grill for cooking, letting the coals burn until covered with white ash, or preheat an indoor grill or the broiler.
Remove the fish and shake gently to release any excess oil. Season with salt and pepper.
Grill or broil the fish for 8 to 10 minutes, turning once.
Finish steaks with lemon juice and a drizzle of olive oil, garnish with chopped cilantro.
About Harpoon-Caught Swordfish
For a few short weeks every summer, we are excited to offer sustainable swordfish caught using this century’s old catch method that still persists today for its unbeatable sustainability. These fish are targeted one at a time off the coast of Nova Scotia where they travel up from South America, chasing the warmer weather and the smaller fish along the way. The result is a higher-fat content that translates to the most tender, juicy swordfish steak you’ll eat all year. Just think of harpoon-caught swordfish as the prime rib of the sea.
Post written by our seafood buyer Brittney Bullock.
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