Fresh Swordfish, Wild Caught

Fresh Swordfish from Block Island Atlantic Waters

ALL ABOUT SWORDFISH
There's only one species of swordfish, but this powerful swimmer roams the tropical and temperate seas of the world. Swordfish is caught off California and New England coasts in summer and fall, and in the Gulf of Mexico and off Florida's coast in winter.
Flesh color varies from pink to beige, but it all turns the same light color when cooked. The firm, meat-like flesh has mild but distinctively rich flavor; it's moderately oily (about 4 percent fat).
Swordfish is the classic choice for fish kebobs. The meatlike steaks are excellent barbecued, broiled or baked. They're also good smoked and are available year-round.

Baked - They can be baked in a spicy vegetable sauce or with a creamy topping.

Barbecuing or Broiling - Barbecue steaks or kebabs over direct dry or moist heat. Use a lemon butter baste or Italian style basil and Parmesan marinade.

Frying - Pan-fry steak; they brown well without any coating. You can also stir-fry swordfish.

Poaching and Steaming - Steaks or chunks can be pan-poached, poached the classic way, foil-steamed, or steamed Chinese-style.