Swordfish steaks are the meatiest of fish, mild flavored and with a texture that stands up to grilling, yet takes a beautiful sear in the pan. Swordfish steaks can be marinated before cooking, or cut up and added to a hearty seafood soup, like a cioppino.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise by Chef Andrew Hebert of The Salty Pig in Boston
Seafood Paella by Chef Michael Shannon