Swordfish

Despite its nasty temper and razor-sharp sword, the swordfish’s firm, juicy white meat has become a favorite of both chefs and consumers in the U.S. In fact, the U.S. has become the world’s largest market for the aggressive predator, whose size, strength and disposition once required fishermen to use harpoons to catch it.

Almost 100,000 tons of swordfish are caught each year. Depending on where it’s caught, an individual swordfish can weigh more than 1,000 pounds.

Source
Hawaii, California, Oregon, Massachusetts, Florida, Taiwan, Japan, Brazil, Mexico, Australia, Trinidad, Chile, Ecuador, Costa Rica, Guam.

Availability
Swordfish is available year-round, but supplies are usually most abundant in early fall.

Cooking Tips

Takes marinades very well.
Ideal for grilling and broiling.
• Cook swordfish steaks quickly to prevent them from drying outRemove from heat source a few minutes early, as they will continue to cook for a few minutes on their own.

Recipes

SESAME SWORDFISH

SWORDFISH KABOBS

Directions:
In a medium bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed. Line a shallow baking pan with foil. Spread half of the mushroom and onion mixture over the bottom, then arrange swordfish steaks on top. Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each. Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish. Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork. Makes 4 servings.