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Swordfish Loin



Jun 14th, 2016


Our current supply of Swordfish Loin is Product of USA & is Wild Caught. It is a large and solitary fish which roams temperate and tropical waters worldwide. Some swordfish may reach up to 15 feet long with a sword as long as 5 FEET! Most swordfish are caught at night by longline during the final quarter of the moon and especially during bright, full-moon nights when they feed heavily. Some are also caught by gill net and very few are caught by harpoon. Swordfish flesh ranges from pink-orange to pink and ivory and cooks up off-white. It has a moderately high oil content and firm, meaty, moist and flavorful flesh.

Make sure to choose swordfish steaks with firm flesh and no raggedy edges, at least 1 inch thick for moist results. Swordfish can be grilled, baked, sauteed, broiled or cubed for kebabs and unlike tuna, swordfish should be fully cooked. Swordfish goes well with anchovy, capers, chiles, chili powder, corn, lemon, lime, miso, olive oil, olives, oregano, red onion, red wine vinegar, tomato or white wine. Now take a couple minutes and see what kind of meals you can make with swordfish tonight!


Super Easy Seared Swordfish or Tuna

Ingredients – MAKES 4 SERVINGS

4 swordfish or tuna steaks
Kosher salt to taste
Fresh ground pepper to taste
½ cup Italian seasoned bread crumbs
3 tablespoons olive oil

1. Season fish with salt and pepper. Coat lightly on all sides with breadcrumbs. Heat olive oil in a large, heavy skillet over high heat.
2. Sear on all sides until fish is done to your likeness. For rare tuna, sear quickly on each side for about a 45 seconds (swordfish should be cooked completely).



Grilled Tropical Tuna Swordfish or Tuna Steaks

Ingredients – MAKES 4 SERVINGS

1/2 cup pineapple or other tropical fruit preserves
1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 swordfish or tuna steaks, about 1 inch thick


1. To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
2. Pour into a resealable plastic bag or glass bowl; toss fish with marinade to coat. Refrigerate for 1 hour.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove fish from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. For tuna, be careful not to overcook – the tuna should be lightly browned on the outside but still slightly pink in the middle. Swordfish should be cooked completely. Serve immediately.



Quick Grilled Teriyaki Swordfish or Tuna

Ingredients – MAKES 4 SERVINGS

4 swordfish or tuna steaks
1/2 cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder


Preheat outdoor grill for medium heat. Marinate fish in teriyaki sauce for 5 minutes per side.
Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork.
Season with garlic powder, and serve. If you prefer rare to medium-rare tuna, grill for only 2 to 3 minutes per side. Swordfish should be cooked completely.



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