It's the last full week before the school season begins again. I know, sadly all good things must come to an end, but that's all the more reason we should celebrate our last hoorah of the summer with good company, good drinks, and of course, great seafood!
This week brings our grilling month to a close and for it we are featuring an item that is every avid seafood grillers favorite, the Swordfish.
About:
The swordfish certainly stands out in a crowd. This creature of the sea has a long beak, which looks like a sword. Growing up to 15 feet in length, the whole fish can weigh up to 1400 pounds, though the ones we harvest are much, much smaller!
Taste Profile:
Swordfish is a mild, slightly sweet fish. It has white or pinkish-orange flesh when raw, which turns beige once cooked. It offers a dense moist texture which is often compared to beef steak. This mild seafood is a good option for those new to eating fish and anyone that doesn’t enjoy “fishy tasting” fish.
Preparation Tips:
Thick, dense swordfish steaks are ideal for grilling and pan-roasting, but be careful not to overcook—their low fat content means swordfish can easily turn dry. A simple cooking method for direct heat like grilling cook a 1 inch thick steak 4-5 minutes per side with your favorite seasoning and serve with some summertime grilled vegetables. It's that simple!
