Swordfish — meaty, dense, and one of the most satisfying fish you can put on a grill. Sold by the poundNever Frozen Swordfish is the steak of the sea — a firm, dense fish that responds to high heat the way a good piece of beef does. It holds up to bold marinades, takes a char beautifully, and doesn’t fall apart on the grill. One of the most forgiving fish to cook: it tells you when it’s done, and it’s hard to ruin if you have reasonable heat control. Mild and firm with a steak-like texture and a meaty, satisfying bite. A slight natural sweetness balances beautifully with charred, smoky notes from the grill. Serving & Portions 1 lb = 2 portions (typically in 8-oz steak cuts). Order 8 oz per person. Best For GrilledBroiledPan-SearedKebabsSwordfish Steak Serving SuggestionsMarinate for 30 minutes in olive oil, garlic, lemon zest, and fresh herbs. Grill over high heat for 4–5 minutes per side until just cooked through — the center should be just opaque. Or broil 4 inches from the heat source for 6–8 minutes. Do not overcook; swordfish dries out quickly past 145°F. Pairs Well With: Lemon & Herb Marinade · Caponata · Gremolata · Chimichurri · Olive Tapenade
