When you shop at Wholey’s Market, you can expect nothing but the finest quality fish and meats to delight even the pickiest eaters. Whether you want to try something out of the ordinary or swordfish happens to be your favorite seafood delicacy, our swordfish steaks deliver a flavor to be reckoned with. Wild-caught off the icy coast of Block Island, each premium swordfish order weighs approximately two pounds and will be perfect for big holiday dinner parties or other special occasions.
Our remarkable swordfish steaks are great for kabobs during a summer barbecue, in a stir fry with a little teriyaki sauce, and as a healthier alternative to pork chops or steaks. This meaty fish is made for the grill and its texture prevents the steak from falling apart so you can avoid messy cleanups or other culinary blunders. Most seafood lovers prefer to leave the skin on while grilling to keep the meat moist, but remember to remove the skin before serving. These mouthwatering steaks are also great for stewing, because they won’t dissolve and the flavor is heightened when simmered with sauces, vegetables, or broths.
Please note that East Coast swordfish tends to be a little rosier than Pacific swordfish due to diet, but all our swordfish steaks are selected and packaged to meet your satisfaction and exceed your expectations. Swordfish tastes excellent when paired with asparagus spears, rice, or any of your favorite side dishes. Skewering and broiling are other popular preparation methods. If you have any questions or concerns, please contact a member of our team today so we may better assist you.
Pan-Roasted Swordfish Steaks with Peppercorn Butter Recipe
Yield: 4 servings
Total Time: 25 minutes
- 1/4 cup (1/2 stick) butter, room temperature
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon ground mixed peppercorns, plus more for sprinkling
- ½ teaspoon (packed) grated lemon peel
- 1 tablespoon olive oil
- (4) 1-inch-thick swordfish fillets (about 6 ounces each)
- Preheat oven to 400°F. Mash butter, parsley, garlic, ½ teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in a heavy large ovenproof skillet over medium-high heat.
- Sprinkle swordfish with salt and ground mixed peppercorns.
- Add swordfish to skillet. Cook until browned (about 3 minutes).
- Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer.
- Transfer swordfish to plates. Add seasoned butter to the same skillet.
- Cook over medium-high heat, scraping up browned bits, until melted and bubbling.
- Pour butter sauce over swordfish and serve.