Dry-Aged Swordfish: Grilling Recipe, Ordering & Video
Dry-Aged Swordfish: Portioning and Grilling
Our Dry-Aged Swordfish is a 5 lb wild-caught US swordfish loin aged for a minimum of 14 days. It can be portioned for grilling, pan-searing or broiling. Check the product page for current availability, price and supplied preparation.
Custom-Made Orders and Timing
Our dry-aged fish is custom-made to order. Chamber space is limited, so finished fish may not be available for immediate shipment. An order may wait for chamber space before its aging period begins. The stated aging period excludes that wait and shipping transit. Confirm the estimated preparation and dispatch timeline before ordering for an event. Overnight shipping starts after the fish is ready, not necessarily the day after ordering.
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Prepare the Loin
Keep the fish refrigerated until preparation. Follow the supplied trimming instructions and cut portions of similar thickness, checking for bones. Ask whether any exterior trimming is needed for your order. Appearance alone cannot verify handling history, and trimming is not a way to make spoiled fish usable.
For grilling, portions about 1–1.5 inches thick are a useful starting format. Adjust the method to the actual cut instead of assuming a five-pound loin is ready to cook like a single steak.
Grilled Swordfish with Lemon, Garlic and Herbs
Ingredients for 2 Adult Main-Course Portions
- 2 dry-aged swordfish steaks, about 8 oz each
- 1–2 tablespoons olive oil
- 1 lemon, cut into wedges
- Salt and black pepper, to taste
- 1–2 cloves garlic, finely minced
- 1 teaspoon chopped thyme or rosemary, optional
Method
- Prepare the grill. Preheat to medium-high, around 400°F, with a cooler area available to finish thicker portions. Clean and lightly oil the grates.
- Prepare the steaks. Pat dry and brush with some of the oil. Season with salt and pepper. Mix the garlic and optional herbs with the remaining oil for a finishing drizzle.
- Grill and turn. Begin checking the first side after about 4 minutes. Turn carefully with a wide spatula when the surface releases, then continue cooking. If the exterior browns too quickly, move to the cooler area.
- Measure doneness. Cook until the thickest part reaches the temperature below. A fixed 4–5 minutes per side is not a reliable endpoint for every steak.
- Finish. Transfer to a clean plate and add the garlic-herb oil and lemon to taste.
For cooked fish, measure 145°F (63°C) in the thickest part, avoiding bone. Use a thermometer rather than a fixed number of minutes or surface color alone.
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Pan-Searing Alternative
Use a suitable skillet with a little cooking oil over medium-high heat. Brown each side, reduce heat as needed and continue until the center reaches 145°F. A thick portion may need an oven finish. Add butter and herbs near the end if desired.
Side Dishes
Serve with garlic-herb couscous, wild rice, grilled asparagus or sautéed spinach. Lemon on the side lets each diner adjust acidity.
Who Should Choose a Different Fish?
FDA/EPA list swordfish among fish to avoid for those who might become or are pregnant, those breastfeeding, and children ages 1–11 because of mercury levels. Consult FDA fish advice when planning the menu for these diners.
Ordering and Storage
Use the dry-aged swordfish loin page for this preparation. Follow package storage, use-by and thawing directions after delivery; do not add a home-aging stage.
Compare cuts in our main dry-aged fish guide, browse Dry-Aged Fish, or explore the Fish catalog.
Explore Swordfish: Frozen Swordfish Steaks · Hot Smoked Swordfish
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