About the Product
Description
- Responsibly sourced from oceans around the globe
- Firm, flaky texture with a mildly sweet flavor
- Good source of protein
- Flash-frozen to ensure perfect delivery
- 100% guaranteed to impress
Our Swordfish is firm, meaty, and lean with a refreshingly mild taste. Because of its subtle flavor, it's the go-to fish for those who don't consider themselves seafood lovers. And with its meaty texture, it's almost like eating a steak!
Because Omaha Steaks Swordfish is of the highest-quality, you'll experience outstanding flavor with just a simple seasoning of salt and pepper. But for an added zing, feel free to use your favorite marinade or compound butter sprinkled with your favorite in-season herbs.
The good news, is that you don't need specialized know-how or tools to prepare this particular fish - you can actually cook it like you would a rare steak. It can easily take the high-heat from a grill or broiler and cooks up quickly. So be sure not to over-cook!
Preparation
The cooking times below are in minutes and based on using fully thawed products. All times are approximate. Cook until fish is opaque throughout without over cooking.
Thaw in refrigerator. When thawing, remove from plastic packaging. Cover and refrigerate below 38 degrees F. Once thawed, consume within one to two days.
GRILL: Preheat grill to medium heat. Brush the fish with melted butter or oil; season as desired. Wrap Swordfish steak in foil. Grill for 4-5 minutes on the first side. Flip, then grill an additional 3-4 minutes on the second side. The Swordfish is done when opaque throughout and the internal temperature reaches 145°F as indicated by a food thermometer.
PAN SAUTÉ: Preheat 1 tsp. of cooking oil per portion over medium heat. Season as desired. Carefully place Swordfish steak in pan; sauté, covered, for 4-5 minutes on the first side. Flip, then continue cooking an additional 3-4 minutes on the second side. The Swordfish is done when opaque throughout and the internal temperature reaches 145°F as indicated by a food thermometer.
BAKE: Preheat oven to 400°F. Brush Swordfish lightly with melted butter or olive oil. Season as desired. Place on a baking sheet, bake for 10-12 minutes. The Swordfish is done when opaque throughout and the internal temperature reaches 145°F as indicated by a food thermometer.
BROIL: Preheat broiler to high heat. Brush the Swordfish steak with melted butter or oil; season as desired. Broil for 4-5 minutes on the first side. Flip, then broil an additional 3-4 minutes on the second side. The Swordfish is done when opaque throughout and the internal temperature reaches 145°F as indicated by a food thermometer.
