There is only one species of swordfish, but this majestic powerful swimmer roams the world’s tropical and temperate oceans. A migratory animal, it is caught in the Northern Seas ( New England and California) in the summer and fall, and the Southern Seas ( Mexico and Florida) in the winter. Swordfish is also imported from Hawaii and Japan, as well as Latin America.
The flesh color and quality vary greatly from Pacific to Atlantic swordfish, from pink to orange to beige, but it all turns the same light color when cooked. Quality depends on how the fish was caught and handled. Like tuna, the fish must be properly treated, cleaned, bled and iced immediately. American swordfish, especially from the Pacific, tends to be larger, sweeter and moister. Most harvested fish range from 100 to 300 pounds. Public awareness of undersize fishing has brought change to the industry to help insure the health of the species for future generations.
Grilled Swordfish with Mango Bean Salsa
- 1 small fully ripe mango, peeled and diced
- ¾ cup cooked black beans ( if canned, rinse well and drain)
- 1small red bell pepper, diced, blanched
- ½ bunch scallions, green parts, chopped
- 2 teaspoons rice vinegar
- 2 tablespoons fresh orange juice
- ½ teaspoon grated lime zest
- 1 very small jalapeno pepper, diced
Combine all ingredients in a glass bowl and refrigerate at least 1 hour to blend flavors and chill. (Can be made a day in advance).
- 4 swordfish steaks, 6-8 oz. each
Brush Fish with olive oil and season with salt and Pepper. Grill 2-3 minutes each side, taking care not to overcook. Serve with chilled salsa. Serves four.
Swordfish, Red Potato and Spinach Salad
- 2 tablespoons sour cream
- 1 tablespoon red wine vinegar
- 1 teaspoon finely minced garlic
- 1 pound red potatoes, cut in 1 inch pieces, boiled until tender, drained
- ½ pound grilled swordfish, cubed
- 1 cup shredded fresh spinach
- ½ small red onion, thinly sliced
In a small bowl blend the sour cream, vinegar, garlic.
Add salt and pepper to taste. Toss with other
Ingredients and serve at room temperature for
best flavor. Serves two.
Brush Fish with olive oil and season with salt and
Pepper. Grill 2-3 minutes each side, taking care not to overcook. Serve with chilled salsa.
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