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methods
Ingredients
1Baked Swordfish
2Broiled Swordfish
3Swordfish Kebobs
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Tips and Warnings
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Last Updated: July 30, 2022
Swordfish is thick and meaty and can be made in a variety of ways; broiled, baked or made into kabobs. This healthy fish is low in fat and has a high amount of omega-3 fatty acids. Swordfish has a great flavor, so you don’t have to marinate it if you are pressed for time. Scroll past the jump to learn how to get cooking it.
Ingredients
Baked Swordfish
- Servings: 2
- Prep time: 10 minutes
- Cook time: 20 minutes
- 1 lbs. (450 g) fresh swordfish steaks (1” (2.54 cm) thick)
- 1 c. (15 g) butter, melted
- 1/2 c. (30 g) scallions, chopped
- 1 clove garlic, peeled and chopped
- Juice from 1 lemon
- 1/4 c. (59 ml) white wine
- 1/2 c. (30 g) crème fraiche
- Fresh dill or parsley for garnish
Broiled Swordfish
- Servings: 2
- Prep time: 10 minutes
- Cook time: 10 minutes
- 2 swordfish steaks (total of 1 lb. ((450 g)
- 1 tsp. (4.7 g) black pepper
- 1 tsp. (4.7 g) salt
- Juice from half a lemon (or 1 tbsp. (15 ml) bottled lemon juice
- Lemon wedges, fresh parsley or fresh dill for garnish
Swordfish Kebobs
- 2 tbsp. (30 ml) Dijon mustard
- 2 cloves garlic, minced
- 1/2 c. (118 ml) extra virgin olive oil
- Juice of 4 limes (4 tbsp. (60 ml)
- 1/4 c. (59 ml) soy sauce
- 1 tbsp. (15 ml) fresh dill, finely chopped
- 2 tbsp. (30 ml) fresh rosemary, finely chopped.
- 1 tsp. (4.7 g) freshly ground black pepper
- 12 cherry tomatoes
- 12 pineapple chunks, drained
Method 1
Method 1 of 3:
Baked Swordfish
1
Preheat your oven to 350°F (176°C) and grease a 9x13 baking dish with olive oil.
2
Sauté the garlic and the scallions in the butter in a medium sized skillet. Stir frequently until the garlic is golden brown.
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3
Add the lemon juice and wine.
4
Stir in the crème fraiche a little at a time, stirring well after each addition.
5
Bring all of the ingredients to a boil, stirring continuously.
6
Put the swordfish steaks into a greased baking dish. Allow space between the steaks; they should not overlap.
7
Pour the wine and cream sauce over the swordfish steaks.
8
Bake, uncovered for 20 minutes.
9
Remove from the oven and allow the swordfish to stand for 5 minutes.
10
Transfer to serving dishes and garnish with fresh dill or parsley.
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Method 2
Method 2 of 3:
Broiled Swordfish
1
Arrange your oven rack so that your broiler pan will be about 6” (????) from the broiler heating unit.
2
Turn your broiler setting to high.
3
Spray your broiler pan with vegetable oil.
4
Season each side of the swordfish steaks with salt and pepper.
5
Lay the swordfish on the broiler pan. Allow space between the steaks so that they cook evenly.
6
Broil the fish for 5 minutes.
7
Remove the pan from the oven (or pull the rack out enough so that you will be able to turn the steaks.)
8
Carefully turn the fish over using a spatula.
9
Return the pan to the broiler and cook for another 5 minutes.
10
Serve immediately. Garnish with fresh parsley or dill and a lemon wedge.
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Method 3
Method 3 of 3:
Swordfish Kebobs
1
Cut the swordfish steaks into 1” (2.54 cm) cubes.
2
Whisk together the mustard, garlic, olive oil, lime juice, soy sauce, pepper, dill and rosemary in a medium bowl.
3
Transfer the marinade to a shallow dish. The dish should be large enough to accommodate the swordfish cubes.
4
Put the cubed swordfish in the marinade. Turn each cube over several times to be sure each one is thoroughly coated with the marinade.
5
Cover and refrigerate the marinated cubes for 2 hours, turning once after 1 hour.
6
Start your grill. Once your fish kebabs have marinated for 2 hours, it will take you only a few minutes to put them on the skewers; your grill should be hot enough at that point to start grilling the kebobs.
7
Remove the marinated swordfish from the refrigerator.
- Place the kebobs in a colander and drain the marinade into a bowl.
8
Thread the swordfish cubes, tomatoes and pineapple chunks alternately onto each of 4 metal skewers.
9
Spray the grill rack with vegetable oil.
10
Place the skewers on the grill.
11
Grill for 5 to 8 minutes. Keep a close watch on your skewers so that the kebobs don’t burn.
12
Brush the leftover marinade onto the kebobs while they cook.
13
Put the kebobs on serving plates and serve them immediately.
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Community Q&A
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Question
How long should I cook it, and at what temperature?
Community Answer
Seer swordfish at a high temperature. First make sure that your cooking surface is as hot as possible. Then, seer each side for approximately 1.5 minutes per inch thickness. If you want it well done, try 3-4 minutes per side.
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Video
Tips
You can also grill whole swordfish steaks[1] if you don’t have skewers for kebobs.
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You can wrap the swordfish steaks in bacon for extra crisp and flavour.
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Swordfish has great texture and taste; it isn’t necessary to marinate it before cooking.
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Warnings
Swordfish, like nearly all fish, contains some trace amounts of mercury. Consult the Food and Drug Administration (FDA)[2]to learn about dietary recommendations.
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Things You’ll Need
- Medium mixing bowl
- Shallow bowl for marinade
- Medium sized skillet
- Broiler pan
- Pastry brush
- Skewers (optional)
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References
About this article
wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 13 people, some anonymous, worked to edit and improve it over time. This article has been viewed 289,884 times.
16 votes - 68%
Co-authors: 13
Updated: July 30, 2022
Views:289,884
Article SummaryX
To cook swordfish, try creating a creamy sauce, pouring it over your fillets, and baking the swordfish uncovered for about 20 minutes. For a healthier option, season the fillets with a little salt and pepper and broil them for about 5 minutes on each side. You can also cut the fillets into bite-size chunks, marinate the meat, and thread the pieces onto wooden skewers before cooking your kabobs on the grill! To learn how to make a creamy sauce for baked swordfish, read on!
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