Swordfish is so named because of an upper jaw that extends straight out to form a long point or “sword.” Swordfish are hard fighters and routinely exceed 100 lbs. Swordfish steaks are on the menu at many high-end restaurants as an exotic selection. You can make swordfish steaks at home by following a few basic guidelines.
Pan Fry or Grill
Cut the swordfish fillet into 1-inch thick steaks and season each side with salt, pepper and any other spices you would like to use.
Preheat a skillet, grill pan or barbecue to medium-high heat. Add 1 tbsp. of olive oil to the pan, or rub the grates of your grill with oil so the fish won’t stick.
Cook the swordfish steaks for two to three minutes per side until the meat flakes off without much effort. Flip only once during cooking.
- Baking sheet
Serve your swordfish steak over rice, or on its own with a pan sauce or tomato relish.
Preheat your oven to 400 degrees F.
Rub the surface of your swordfish steaks lightly with olive oil and place on a baking sheet. Season with salt and pepper or other flavors.
Bake for about 10 minutes, until the fish flakes and is just cooked all the way through. Remove from the baking sheet and serve.
Things You'll Need
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.