This Swordfish Steak weighs 500g and is prized for its meaty texture, mild flavor, and versatility in cooking. | Swordfish is known for its firm flesh and ability to hold up well on the grill or under a broiler. | Each steak is boneless and ready to be seasoned and cooked to perfection. | With its hearty taste and dense texture, Swordfish Steak is ideal for grilling, pan-searing, or baking, making it a favorite choice for seafood enthusiasts looking to enjoy a satisfying and nutritious meal at home.
100% Swordfish, 121 kcal / 100 GMS
Grilling Method:
Preheat your grill to medium-high heat.
Pat the swordfish steak dry with paper towels to remove excess moisture.
Brush both sides of the steak with olive oil and season generously with salt and pepper (and any other desired seasonings or marinades).
Optionally, rub minced garlic onto the steak for added flavor.
Place the swordfish steak on the preheated grill and cook for 4-5 minutes on each side, depending on the thickness of the steak, until the fish is opaque and easily flakes with a fork.
Avoid flipping the steak too frequently to achieve grill marks and ensure even cooking.
Remove from the grill and let it rest for a few minutes before serving.
Pan-Searing Method:
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Pat the swordfish steak dry and season both sides with salt and pepper.
Optionally, add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Carefully place the swordfish steak in the skillet and cook for 3-4 minutes on each side, depending on the thickness of the steak, until it is opaque and flakes easily with a fork.
Adjust the cooking time to ensure the steak does not overcook.
Remove from the skillet and let it rest for a minute before serving.
Oven-Baking Method:
Preheat your oven to 200°C (400°F).
Place the swordfish steak on a baking sheet lined with parchment paper or foil.
Drizzle the steak with olive oil and season with salt, pepper, and any desired herbs or spices.
Bake for 10-12 minutes, depending on the thickness of the steak, until it is opaque and easily flakes with a fork.
Optionally, broil for an additional 1-2 minutes at the end to brown the top.
Remove from the oven and let it rest for a few minutes before serving.
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