Swordfish Steaks 10 oz IQF, Skin On, Boneless (1/10 lb) 437875
Swordfish is often referred to as the beefsteak of all finfish. It is a hearty eating fish; moist with a slightly sweet taste. Swordfish is also high in heart-healthy Omega-3 fatty acids with 1.2 grams per 3 oz. serving. The meat color of swordfish is milky white and has distinctive rings and symmetrical red markings.
Grilled Swordfish with Marinade
Spicy Indian Swordfish
Cantonese Swordfish Steaks
Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness on thawed product.
Bake: Place swordfish in baking dish in a preheated oven at 400°F. Brush with butter or sprinkle with herbs if desired.
Grill: Place swordfish on well-greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush swordfish with oil, butter, margarine or marinade several times during cooking.
Sauté: Sauté swordfish in oil or butter over medium-high heat. Turn swordfish for even browning halfway through cooking.
Broil: Broil swordfish 4 inches from heat. Brush swordfish with oil, butter, margarine or marinade several times during cooking.
We strive to produce a fully “boneless” product. As with all fish, however, occasional bones might still be present.
Keep Frozen at 0° F or below until ready use.
Remove the product from all packaging and place on tray or plate. Loosely cover and thaw under refrigeration. Keep thawed product refrigerated and use within 2 to 3 days.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.