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Swordfish Kabobs 2-3oz (1/10 Lb) 463566

Swordfish Kabobs 2-3oz Portions

Serving Suggestion

Swordfish is lean and meaty and should not be overcooked.

Preparation and Cooking

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.

Food Safety

Keep frozen below 0° F.
For thawing: remove all packaging and refrigerate below 38°F for 8-10 hours.

Ingredients & Nutrition Information

Nutrition Facts

Serving Size 2 Piece (142g / 5oz)

Amount Per Serving
Calories 130 Calories from Fat 40
% Daily Value*
Total Fat 5 g 8 %
Saturated Fat 1 g 5 %
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 95 mg 4 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 21 g
Vitamin A 2 Vitamin C 2
Calcium 0 Iron 4
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
    Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g