Swordfish is lean and meaty and should not be overcooked. Allow 10 minutes of cooking time per inch of thickness on thawed product.
Bake: Place swordfish in baking dish in a preheated oven at 400°F. Brush with butter or sprinkle with herbs if desired.
Grill: Place swordfish on well-greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush swordfish with oil, butter, margarine or marinade several times during cooking.
Sauté: Sauté swordfish in oil or butter 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.
We strive to produce a fully “boneless” product. As with all fish, however, occasional bones might still be present.