Table of Contents Show
Make home dining fun and enjoyable by cooking simple swordfish. Swordfish taste very mildly sweet and do not leave the “fishy” aftertaste as compared to other fishes. The fish is thick and moist and can be cooked in various ways.
If you are wondering how to cook a swordfish, stick to the end of the article as we share all the details.
1. About Swordfish
Swordfish are migratory, predatory animals from Asia and Africa. They are characterized by large flat bills extending out of their snout, which help slash the prey.
Swordfish are typically 750 pounds, but commercially caught swordfish are 50-200 pounds and are usually sold in fillet and steak form. Thicker, dense swordfish steaks can be excellent for grilling, cooking, or pan-frying; however, don’t cook too much as it’s greasy, and the meat can quickly rust off.
2. Where Can I Buy Swordfish?
Swordfish are available at fish markets and specialty shops in town and are easily accessible. Fresh always works well, but you can get frozen fillets from your local grocery. Swordfish are usually frozen right on the boat, so they are a good alternative for people with no fresh water source.
3. How to Cook Swordfish?
Swordfish is surprisingly thick and juicy, making it great for fish stews, pan-roast, and grilled. It holds well under a grill where delicate fish can be caught and broken. As a result, it can also be made into an easy marinade or sauce for a tasty and creamy finish.
You can use gas grills in this recipe, but you can also use skillets in the kitchen. When cooking the swordfish, it mustn’t be overcooked.
3.1. Recipe 1
- In a bowl of a food processor with a knife, mix the garlic clove, olive oil with lemons and coriander, cumin, and paprika.
- Start the processor a minute before reaching a smooth marinade.
- Pat the steak dry, pour the marinade over the fish, and cover the fish on each side. Put it into the marinade for a couple of hours before grilling (about 30 minutes).
- We began preparing a batch of pan-cooked swordfish with compound butter.
- You can also use butter-roasted fresh Italian chiffon, garlic, ginger, roasted red peppers, olive oil, and sea salt to make the dish more delicious.
3.2. Recipe 2
Pan-roasted swordfish steak.
Duration: 8 Minutes
- Wipe down swordfish with clean towels.
- Use kosher salt or any other salt you prefer.
- Roast the fish to your preference.
- Serve it with your preferred garnish.
4. Some Things to Know
4.1. How Do You Know If Swordfish Is Done?
Feeling the swordfish inside does not help determine whether it’s prepared. For a juicy grill-grilled swordfish steak, the fish should be nicely browned on one side (the side you offer at your table) and slightly pink on one side. The fish should flake quickly when pressed with the fork.
It is easy to detect swordfish with instant thermometers. The heat should be 130 °F for medium, 140 °F for medium, and 140 to 160 °C for medium.
Another way to determine whether a swordfish is properly cooked is to insert the tine of a fork in the thinnest section. Gently rotate the spoon and grab the fish.
4.2. How Do I Make Compound Butter?
You might be curious to learn the compound butter recipe to enhance the taste of your swordfish. Compound butter is made by blending additional ingredients, like herbs or spices, in butter to soften them.
For this butter blend, use minced garlic clove and fresh chopped Italian parsley. You can swap the ingredients and use your own for a more complex butter mixture or experiment with their flavors. Compound butter can improve the taste of any dry fish.
The butter can be stored for later use. Compound butter may be deposited on a shelf in the refrigerator for at least six months.
The use of compound butter will help spice things up in your cooking. Use butter on seafood, poultry, and beef to add more flavor to your dishes. Butter is also an excellent complement to vegetables, rice, and noodles, and it’s good on bread.
5. Tips to Follow
- Use marinades with acidic substances (including lemons and limes) for storing fish, and do not allow them to marinate longer if they are too strong, or the swordfish might lose flavor.
- You can also use fresh lemon juice, garlic cloves, and kosher salt in the grilled swordfish recipe.
- Use medium-high heat for cooking swordfish. Medium cooking of the fish is most preferred.
6.1. What Should Be Served with This Grilled Swordfish?
For light meals, you can serve swordfish with salad dishes like Greek salad or bean salads. Couscous, Skordalia, or Greece green Bean is an excellent addition to swordfish as well. It does help to add some Tahini flavor.
6.2. How Long Should You Marinate Swordfish?
You can use olive oil for swordfish marinade. Swordfish do not require a long time for marinating. You can marinate swordfish with very low acid content for over an hour and cover and store it for at least ten minutes.
6.3. Should Swordfish Be Cooked All the Way Through?
Contrary to salmon, swordfish is served medium well, and it gets completely cooked but remains juicy.
Swordfish is lightweight so it may dry quickly. Overcooking can cause dryness. Add some oils and butter to it. It is, therefore, recommended to brush butter on swordfish during cooking.
7. Bottom Line
Swordfish are excellent sources of selenium, which can be used to treat cancers and cardiovascular disease as it helps to maintain healthy skeletal muscle.
The fish contains proteins, niacin, vitamins B12, zinc, and omega-3. It has a very low-fat content. It is also rich in vitamin E and minerals. While swordfish contains more mercury than some varieties, they may be beneficial if ingested occasionally in a balanced diet.
There are many healthy recipes for swordfish steaks that also make up a tasty dinner. You can use salt and pepper for seasoning and produce simple yet delicious dishes.