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What are your best swordfish steak recipes?

fldhkybnva Feb 5, 2013 05:40 PM

I would love a few good recipes for swordfish steak either in the pan or in the oven

  1. fldhkybnva Mar 15, 2013 09:16 PM

    I prepared swordfish tonight with the famous Bacardi 1-2-3-4 marinade and it's fabulous .

    1 tbsp soy sauce
    2 tbsp dry sherry wine
    3 tbsp oil
    4 cloves garlic minced

    4 Replies
    1. re: fldhkybnva
      Bacardi1 Mar 16, 2013 10:02 AM

      Glad you enjoyed it with the Swordfish.

      It's my "go to" for tuna, beef, & lamb.

      1. re: fldhkybnva
        mucho gordo Mar 16, 2013 11:26 AM

        Sounds great. Are you using olive oil?

        1. re: mucho gordo
          fldhkybnva Mar 16, 2013 01:27 PM

          Last night I used sesame oil and it was great.

          1. re: fldhkybnva
            mucho gordo Mar 16, 2013 03:06 PM

            I will certainly try it as soon as I can find swordfish. I haven't seen it in the market for several months.

      2. fldhkybnva Mar 15, 2013 07:36 AM

        I just grabbed a few cedar planks for salmon. Does anyone use them for swordfish?

        2 Replies
        1. re: fldhkybnva
          Bacardi1 Mar 15, 2013 11:11 AM

          For some reason I don't see those flavors meshing well.

          1. re: Bacardi1
            fldhkybnva Mar 15, 2013 05:26 PM

            You mean the flavor of the wood with the natural flavor of swordfish? My other thought was cod as that has less flavor of its own

        2. b
          blaireso Feb 19, 2013 01:15 PM

          Your cucumber melon salsa is really wonderful. Made it last year and just loved it.

          1. fldhkybnva Feb 8, 2013 09:19 PM

            Thank you once again to Chowhound. I enjoyed a quite lovely dinner and will never forget about my love for swordfish for 7 months again. I went with a light Asian marinade and broiled. So delicious, thank you. I will definitely try out some of these other preparations soon.

            1. r
              realtorav8tor Feb 8, 2013 05:32 PM

              I like tasty swordfish simply grilled on the BBQ. I have however backed off eating it. Populations, especially in the Altantic are severely depleted and as top level predator, mercury can be an issue for pregant women and children.

              1. i
                italianyc84 Feb 7, 2013 09:14 AM

                My Sicilian grandmother used to make it sweet and sour...

                flour and season the swordfish and cook in pan with a little oil, remove, then cook some sliced onion. Deglaze with vinegar (I use apple cider vinegar, though I have used balsamic and it's good as well) and add some raisins (or some sugar). Add any herbs you'd like, then serve on the swordfish.

                1. c
                  cstr Feb 7, 2013 08:59 AM

                  I've made a grilled swordfish served with a putenesca sauce on top, really flavorful.

                  5 Replies
                  1. re: cstr
                    jrvedivici Feb 7, 2013 09:25 AM

                    Yes swordfish pairs very well with a putenesca sauce as well.

                    Bonus points for anyone who can tell what "Putenesca" sauce translates to!?!?!?!

                    1. re: jrvedivici
                      p
                      Philly Ray Feb 7, 2013 09:33 AM

                      Puttanesca = Whore's Sauce

                      1. re: Philly Ray
                        jrvedivici Feb 8, 2013 01:23 PM

                        **Ding Ding Ding** Winner winner winner Chicken Dinner!!!
                        Or I guess in this case swordfish dinner!!

                    2. re: cstr
                      biondanonima Feb 7, 2013 11:34 AM

                      I was just going to suggest this - I am not a huge fan of swordfish, but I do like it seared and then gently braised until just cooked through in puttanesca (or any other iteration of tomato sauce with olives). It would probably also be good in romesco sauce.

                      1. re: biondanonima
                        s
                        Sal Vanilla Feb 7, 2013 01:00 PM

                        It might be a good way to hide that off taste it might have from sitting in the deep freeze for too long- for (OP).

                        I like steak fish like wahoo (and sword) simmered in tomato, capers, olives and onions - maybe with a squeeze of anchovie paste. Simple.

                    3. jrvedivici Feb 7, 2013 08:57 AM

                      I salt and pepper both sides sear both sides on the grill.....then I remove it place it in tin foil with a little evoo, red wine vinegar, thin sliced red onions and some garlic (or other seasoning to taste) and then replace it to the grill to finish wrapped in the foil. Very light very tasty.

                      1. roxlet Feb 7, 2013 05:14 AM

                        I grill or sear the fish until just done (I find swordfish is very easy to over cook), then I serve with this sauce.

                        1 small clove of garlic, very finely minced, sauteed in 1/4 cup of olive oil, do not allow it to brown. Add to that the supremes of one lemon, plus the juice, a couple of teaspoons of capers, and black oil cured olives, chopped. Taste for salt. Add red pepper flakes if you desire a little heat.

                        4 Replies
                        1. re: roxlet
                          m
                          MonMauler Feb 7, 2013 08:15 AM

                          That sauce sounds delicious. I am going to have to try that next time I pick up some swordfish.

                          I, too, prefer it grilled until just done. I often just eat it with just a couple squirts of lemon, though.

                          I have made a tomato, raisin, olive, caper type sauce/relish that has complemented swordfish very well. I'll have to see if I can dig it up.

                          1. re: roxlet
                            fldhkybnva Feb 7, 2013 08:52 AM

                            Yea, I too find it easy to overcook and never can figure out a good timing. I have finally figured it out with salmon and tuna, but still struggle with swordfish. Do you have a good "done" indicator?

                            1. re: fldhkybnva
                              roxlet Feb 7, 2013 01:16 PM

                              I feel that if the swordfish is sliced very thinly, it's much easier to cook than when it is thick. With a thin piece, it literally takes no more than about a minute on each side of the fish in a really hot pan or grill. Sear, turn, sear. Boom. You're done and it's perfectly cooked

                            2. re: roxlet
                              b
                              bear Mar 16, 2013 11:34 AM

                              Sounds absolutely delicious, roxlet. I'll definitely try that. I also love my swordfish a bit pink and juicy in the middle.

                            3. Emme Feb 6, 2013 09:07 PM

                              turns out my OH doesn't like swordfish all that much, but i made him an interesting version broiled with a browned butter dijon balsamic sauce with diced tomatoes and capers. i believe i took inspiration from a recipe on epicurious, but then tinkered the hell out of it. i know i reduced my balsamic some, which the original didn't do. i also added some herbs and i believe some extra mustard powder. it's not for everyone, but those who like it, love it.

                              1. Bacardi1 Feb 6, 2013 03:35 PM

                                I like slathering it with an interesting mustard (wasabi mustard, blue cheese mustard) & then broiling it.

                                Also like making it "Shark Bite" style - cut into bite-size pieces, tossing it in seasoned flour, & sauteeing it in a hot cast-iron pan with butter & a little extra-virgin olive oil. Served with lemon wedges on the side. This was a favorite appetizer (made with shark back then) at a Hamptons, LI, seaside restaurant we used to frequent.

                                1. t
                                  teezeetoo Feb 6, 2013 08:07 AM

                                  I love Sicilian sweet and sour sword fish with cippoline onions. here's a good version. http://www.foodnetwork.com/recipes/si...

                                  1. Uncle Bob Feb 6, 2013 07:19 AM

                                    Not answering your question here, but grilled SF over wood coals/lump charcoal is the best 'steak' in the ocean. I never order SF dining out, unless I know the restaurant...Most places way over cook the fish. For me, I don't want anybody's (type/kind) sauce.

                                    16 Replies
                                    1. re: Uncle Bob
                                      fldhkybnva Feb 6, 2013 09:23 AM

                                      What doneness do you like? I always fear with swordfish as I've heard about the rumored parasites. I actually learned of this a few bites before a swordfish dinner and was terrified with every bite that I would find a little wormy.

                                      1. re: fldhkybnva
                                        a
                                        Ambiance Mar 16, 2013 06:52 AM

                                        oh god...wished I had never read what you wrote. SF is my favorite and I fear you have ruined it now.

                                        1. re: Ambiance
                                          fldhkybnva Mar 16, 2013 08:55 AM

                                          I just don't look when I prep and hope I don't see a critter :)

                                          1. re: Ambiance
                                            c oliver Mar 16, 2013 09:02 AM

                                            Calm down. Here are some facts.

                                            http://seafood.ucdavis.edu/pubs/paras...

                                            1. re: c oliver
                                              b
                                              bear Mar 16, 2013 11:32 AM

                                              Good info, c. Thanks.

                                        2. re: Uncle Bob
                                          Veggo Feb 8, 2013 01:31 PM

                                          Another vote for charcoal grilling, with a simple baste of butter and lemon juice. I also won't eat it any other way.

                                          1. re: Veggo
                                            mucho gordo Feb 8, 2013 01:46 PM

                                            What do you do in the winter when you can't grill? Swordfish is the only fish I'll eat. I'll either bake it or sautee it using mustard/mayo or lemon dill butter.

                                            1. re: mucho gordo
                                              Veggo Feb 8, 2013 02:25 PM

                                              MG, here in Florida winter is the best season for grilling. Should be the same for you in Summerlin. Summers are tough, though.

                                              1. re: Veggo
                                                mucho gordo Feb 8, 2013 02:32 PM

                                                Summer is no problem. Winter days are too short. I just don't like grilling in the dark or when it's too windy. Even with the outdoor lights on, it's not bright enough to really see when the food is ready.

                                                1. re: Veggo
                                                  c oliver Feb 8, 2013 03:39 PM

                                                  When it's over 100 here, our whole dinner is frequently cooked outside on the grill. For days on end.

                                                  We have a light mounted directly over the grill for nighttime cooking. Boy, does it get nasty?!?

                                              2. re: Veggo
                                                fldhkybnva Feb 8, 2013 06:13 PM

                                                Does a George Foreman grill get hot enough for an indoor grilling method?

                                                1. re: fldhkybnva
                                                  Veggo Feb 9, 2013 05:08 AM

                                                  I had an early model of the GF grill many years ago that I thought was too hot for most of my purposes.

                                                2. re: Veggo
                                                  a
                                                  Ambiance Mar 16, 2013 09:00 AM

                                                  Me too. Lemon and butter s & P and that's it. I usually do foil pack. But, often gets very very watery. Maybe I should omit the salt.

                                                  1. re: Ambiance
                                                    Veggo Mar 16, 2013 09:07 AM

                                                    I do mine right on the grill, no foil pack. I get the nice char from grill marks, and I watch it very carefully.

                                                    1. re: Veggo
                                                      c oliver Mar 16, 2013 09:30 AM

                                                      I like that with most fish actually. A few little crunchy edges.

                                                      1. re: c oliver
                                                        fldhkybnva Mar 16, 2013 01:27 PM

                                                        I quite enjoy the crispy bits.

                                              3. m
                                                mike0989 Feb 6, 2013 06:52 AM

                                                First, I'm not a fan of swordfish unless it's fresh. Not wild about defrosted at all. With that inmind, I like Emerils from his New New Orleans cookbook for sword fish in Portuguese Sauce.

                                                https://www.emerils.com/recipe/1526/Portuguese-Sauce

                                                https://www.emerils.com/recipe/1525/S...

                                                5 Replies
                                                1. re: mike0989
                                                  fldhkybnva Feb 6, 2013 09:23 AM

                                                  It's funny you mention that. The inspiration for swordfish was from SO who decided that we need to clean out the freezer before we load it up again with food on our next staycation. However, a quick Google search informed me that swordfish frozen for longer than 2 months is likely not worth eating and I think it's been in there much longer so will have to pick a few new steaks.

                                                  1. re: fldhkybnva
                                                    s
                                                    Sal Vanilla Feb 7, 2013 12:57 PM

                                                    Swordfish is an oily fish - that is why it sucks out of the freezer and gets worse over time in there.

                                                    I wonder if it holds better if you smoke it first. Anyone know?
                                                    Enjoy the staycation. You in the Keys?

                                                    1. re: Sal Vanilla
                                                      fldhkybnva Feb 7, 2013 03:19 PM

                                                      Haha, I wish I was in the Keys...Baltimore, but we will make the best staycation nevertheless :)

                                                      1. re: fldhkybnva
                                                        s
                                                        Sal Vanilla Feb 7, 2013 08:48 PM

                                                        So - I was talking to hubs tonight about your swordy. We do that. Weird I know. He said if you ever get swordfish fresh again - freeze in skin and with fresh water and salt in a ziplock. It will keep longer. If you catch it, steak it, eat all you can, smoke all you can and then freeze the rest. He has never frozen it smoked (but it is b/c we ate it). If you bought it - just buy what you can eat because you don't know what has happened to that fish.

                                                        Baltimore. Yay Ravens!

                                                        1. re: Sal Vanilla
                                                          fldhkybnva Feb 8, 2013 12:54 AM

                                                          Go Ravens!!! The fever is still in the air and it's great! Thanks for the advice. The frozen swordfish from likely more than 6 months ago went out with the trash yesterday so it'll be new steaks.

                                                2. ipsedixit Feb 5, 2013 07:27 PM

                                                  Pan sear and then serve with it with a wasabi soy vinaigrette and drizzled with some toasted sesame oil.

                                                  2 Replies
                                                  1. re: ipsedixit
                                                    fldhkybnva Feb 8, 2013 01:13 PM

                                                    I'm thinking Asian may be up my alley tonight. Any more details on the vinaigrette? Also, how long do you sear?

                                                    1. re: fldhkybnva
                                                      ipsedixit Feb 8, 2013 03:50 PM

                                                      If your steaks are about 1 inch thick, then heat up a pan with some EVOO, salt and pepper your steaks, place the steak on the pan for about 2 minutes, lower the heat to medium, and cook for another 4-5 minutes, flip and cook for another 2-3 minutes.

                                                      Take equal parts soy sauce, rice wine vinegar and water, and combine, then add wasabi (or horseradish) powder to this. I usually have about a bowl of this sauce and like wasabi, so I add about a teaspoon and a half. But you can adjust it to taste. Then I add in some in minced garlic and ginger, and let that sit for about 30 minutes and then add salt and sugar to taste.

                                                      I plate the fish, then drizzle the sauce around the fish (not on the top), then I drizzle some toasted sesame oil (heated up in a wok for a bit) over the top of the fish and garnish with some Nori flakes and sesame seeds.

                                                      Serve and eat.

                                                  2. Nunzio Feb 5, 2013 06:48 PM

                                                    Heres my summer time favorite
                                                    http://www.foodandwine.com/recipes/sw...

                                                    1 Reply
                                                    1. re: Nunzio
                                                      fldhkybnva Feb 6, 2013 09:22 AM

                                                      Do you think this would work in a cast iron pan?

                                                    2. p
                                                      Philly Ray Feb 5, 2013 05:50 PM

                                                      I like this one, but even though it is grilled, you could probably do it in a pan...

                                                      http://www.foodnetwork.com/recipes/gi...

                                                      1 Reply
                                                      1. re: Philly Ray
                                                        fldhkybnva Feb 5, 2013 06:38 PM

                                                        Wow, that looks great and just what I'm looking for something different, yet still simple

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