Spanish Swordfish Fillet
Approximately 12 vacuum sealed packs, 2 fillets per pack (about 25 lbs.)
Swordfish has a mildly sweet flavor and a dense texture with moderately high fat content. It’s among the meatiest of all seafood. The color can range from white or ivory to pink or orange, but cooking turns all swordfish beige.
Store frozen fish in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Bake, broil, grill, sauté, or smoke swordfish. Its moist, meaty texture makes it ideal for kebabs. Avoid bold, spicy seasonings and sauces in favor of softer flavors—sweet bell peppers instead of hot chile peppers for example. Cook swordfish fillets as you would a rare sirloin steak: Use high heat to sear it, and let it stay a little pink in the middle. For an inch-thick steak, figure about 5 minutes on one side, then 2 to 3 minutes on the other. Searing the first side on the stove, then finishing the cooking in the oven works best. The ideal internal temperature for doneness is 120-125 degrees.