Swordfish steaks offer a steak-cut option for a hearty fish dinner. The portioned cuts work well with a grill-friendly seasoning, a savory marinade or a bright pan sauce.
Product details
Approximately 1 lb bag
8 oz steak portions
Skinless and boneless
Pacific-caught swordfish
Serving suggestion
Pair with grilled vegetables and couscous, finishing with lemon and chopped herbs.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145Β°F in the thickest part.
