Swordfish Fillets

Store fresh swordfish tightly wrapped in plastic wrap and then in an airtight container or bag in the coldest part of your refrigerator. Once frozen, it can be stored for up to 3 months. Thaw frozen fish in the refrigerator overnight.

Because swordfish is quite lean, it benefits from basting or marinating to keep it moist during cooking.

Aim for an internal temperature of 140-145°F (60-63°C) for perfectly cooked swordfish.

Grilling is a popular method, resulting in nice char marks and smoky flavor. Brush the grill grates with oil to prevent sticking.

A thick fillet can be pan-seared in a hot, oiled skillet for about 4-6 minutes per side, depending on thickness.

Lemon wedges

Garlic butter sauce

Salsa (like pico de gallo or mango salsa)

Roasted vegetables (asparagus, bell peppers, zucchini)

Rice pilaf or quinoa

Overcooking swordfish, which can make it dry and tough.

Using a marinade that is too acidic for too long, which can 'cook' the fish and change its texture.

Flipping the fish too often while cooking, preventing a good sear.