Swordfish

$34.00

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.

Chef Box Series: Swordfish Puttanesca

Chef Michael Lombardi

Chefs at Home: Seafood Paella

Chef Michael Shannon

Chefs at Home: Blackened Swordfish with Mango Salsa & Coconut Lime Jasmine Rice

Chef Justice Stewart

Chefs at Home: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise

Chef Andrew Hebert

The Perfect Pair: Spicy & Bold

Wulf's Fish

Wulf's Kitchen: Mediterranean Swordfish Tagine

PJ Stoops

Wulf's Kitchen: Simple Family-Style Grilled Swordfish with Salsa Verde

Leigh Belanger

Wulf's Kitchen: Cook (Fish) Like a Chef

Wulf's Fish

Swordfish

$34.00

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.