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Swordfish Recipes
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Culinary Description
Swordfish is similar in color, taste, and texture to swordfish. Both of these fish are sold in steak form. The skin of swordfish will feel smooth, while the Swordfish skin will feel rough, like sandpaper. Raw swordfish is lighter in color than Swordfish and has definite eye-like whorls, which are not present in Swordfish steaks. The skin on a mako Swordfish steak is thicker than that of a swordfish and has more connective tissue. A Swordfish needs this thick skin in order to hold its body shape, for it has no bones. Swordfish is more versatile than many cooks realize. Typically, it is prepared in steak form by grilling, broiling, or pan-sauteing (frying). For each of these techniques, you may leave the skin on, for it will lift off in one piece once it is cooked. If the center piece of bone-like cartilage is left in, it will also lift out easily after cooking.Marinating the Swordfish in an Italian-type dressing for 15-30 minutes is a quick and easy step to a moist, tender, and flavorful meal. Yet Swordfish meat can also be skinned and cut into chunks and stir-fried, or you may poach the meat and use it in a salad. The flesh will lighten during cooking. As soon as the meat turns opaque throughout its thickness, it is done; cooking it until it flakes easily with a fork is overcooking. The thickness of your steaks is a matter of personal preference. I prefer a one-inch steak, while my counterpart in New York prefers a half-inch steak. Nevertheless, we both love Swordfish!
Baby Swordfish Fry
Pan-fried Swordfish served with a tomato and onion sauce. From iChef.Blackened Cajun Swordfish
Swordfish steaks dusted with cajun spice mix and pan-seared in butter; from Eat Dangerously Cookbook.Broiled Spicy Swordfish
Swordfish fillets marinated in lemon juice, herbs, and chili sauce, then broiled. From iChef.Exotic Fish Steaks with Marmalade Sauce
Swordfish steaks served with an orange and soy sauce; cooked on the stove-top or in a microwave. May use tuna or swordfish for variation.Mako Swordfish with Anchovy and Caper Sauce
Broiled, marinated Swordfish fillets served with a tomato, anchovy, and caper sauce.Oven-Fried Swordfish
Baked Swordfish filets coated with herbed bread crumbs.Poached Swordfish Remoulade
Oven-poached Swordfish filets. Includes instructions for making the remoulade sauce.Swordfish Amandine
Pan sauteed Swordfish served topped with almonds and bacon.Swordfish Kabobs
Broiled Swordfish and pineapple with an orange juice and soy marinade; from Arielle's Recipe Archives.Swordfish Kebabs with Orange-Avocado Salsa
Swordfish marinated in spicy orange juice, broiled and served with salsa made with oranges, avocado, and jalapeno pepper.Swordfish Marseillaise
Swordfish cooked in a tomato and wine sauce.Swordfish Steaks au Poivre
Sauteed Swordfish served with a Cognac and cream sauce.Swordfish Steaks Honolulu-Style
Swordfish marinated in pineapple juice, garlic, and basil, then grilled.Swordfish with Tomato-Fresh Ginger Sauce
Marinated Swordfish stir-fried with mushrooms.
