Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: place swordfish in baking dish in a preheated oven at 400°F. It is not necessary to turn swordfish during cooking.
Grill: place swordfish on well greased grill a few inches above hot coals. Turn once halfway through cooking time.
Sauté: sauté swordfish in oil, butter or margarine over medium high heat. Turn swordfish for even browning halfway through cooking.
Broil: broil swordfish 4 inches from heat. Brush swordfish with oil, butter, margarine or marinade several times during cooking.
Poach: cover swordfish with boiling, salted water. Add flavorings to the poaching liquid.
* Cooking times and temperatures may vary substantially. Internal temperature should be at least 165°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.