Cooking & preparation instructions

Thawing: Pierce sealed bag and thaw overnight in bag in refrigerator, or place sealed bag under cold water until thawed.

Grill: Preferred Method

  • Preheat grill to MEDIUM-HIGH heat; lightly baste steaks with olive oil and sea salt and fresh ground pepper, or as desired
  • Grill for 4 – 6 minutes per side, or until fish is firm to the touch and meat is opaque white inside; internal temperature must reach 145°F

Skillet:

  • In a non-stick skillet, heat 1 Tbsp of olive oil or butter over MEDIUM-HIGH heat; season thawed steaks with sea salt and fresh ground black pepper, or as desired
  • Sauté for 4 – 6 minutes per side; internal temperature must reach 145°F

Oven:

  • Preheat oven to 425°F (220°C) and place steaks on a non-stick baking sheet
  • Bake in center of oven for 20 – 22 minutes from frozen or 14 – 16 minutes from thawed
  • Let stand for 1 – 2 minutes before serving; internal temperature must reach 145°F

Since appliances vary, these instructions are guidelines only.

Safe Handling

Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed fish in the refrigerator and use within two days. Although great care has been taken to remove all bones, some may remain.

Ingredients

Swordfish (Xiphias gladius).

Packages Sizes

  • 1lb