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
Professional Dry Aging Is Not Home Refrigeration
Dry-aged swordfish has undergone a product-specific process in a professionally controlled environment. The process considers raw-material quality, hygiene, temperature, humidity, airflow and aging time. A 2026 scientific review emphasizes that fish-aging procedures need individual validation because microbial and biogenic amine hazards remain relevant. Dry aging is different from dry curing with salt and spices. This article does not recommend leaving raw fish uncovered for fourteen days in an ordinary home refrigerator, and it does not promise that aging makes fish safe to eat raw.
What Happens to Texture and Flavor?
Swordfish has dense, steak-like flesh. Controlled aging can modify moisture distribution, firmness and perceived flavor, but the result varies by fish, handling and process parameters. A concentrated taste is not proof of safety or of universal superiority to fresh swordfish. Compare similar cuts and preparations when evaluating sensory differences. The featured video demonstrates a finished product and useful portioning techniques, not an entire validated aging protocol.
Portioning the Five-Pound Loin
The five-pound product describes the size of the supplied loin, not one large steak. For two adult servings, cut two approximately eight-ounce portions of similar thickness, commonly about one to one-and-a-half inches. Keep fish chilled during preparation and use clean equipment. Confirm whether the supplier has already trimmed the exterior and follow any specific handling directions. Do not remove suspicious material in an effort to rescue potentially spoiled fish. Package unused portions appropriately under the supplied storage instructions.
Grill Setup and Doneness
Preheat a clean grill to medium-high and prepare a cooler area for indirect finishing. Lightly oil the swordfish and season with pepper, a small amount of salt and optional herbs. Place steaks on the hot grates and avoid moving them until the surface releases readily. Turn with a wide spatula. If the outside browns before the center finishes, move the portions to a cooler zone. Check the thickest part with a food thermometer and reach 145°F (63°C), as recommended in federal consumer guidance for fish.
Lemon, Garlic and Herb Finish
Mix one minced garlic clove, a teaspoon of chopped thyme or rosemary and a little olive oil. After grilling, transfer swordfish onto a clean plate and add the herb mixture and fresh lemon to taste. Use clean utensils that have not touched raw seafood. The fish should remain the main flavor rather than being covered in a heavy glaze. Asparagus, green beans, couscous or wild rice make useful sides. Avoid strong sweet sauces that conceal the natural swordfish character.
Pan-Searing or Broiling Instead
A heavy skillet provides another useful way to brown dry-aged swordfish. Heat a little oil, sear the surfaces, reduce heat if necessary and finish thicker portions gently until their centers reach 145°F. Broiling is also possible with an oven-safe tray, but the distance from the heating element changes browning speed. Neither surface color nor a fixed number of minutes reliably proves doneness. Do not serve a deliberately rare center merely because the loin was professionally aged.
Why Mercury Matters
FDA and EPA list swordfish among fish to avoid for people who might become pregnant, pregnant or breastfeeding individuals, and young children because swordfish can contain high levels of mercury. Mercury is not removed through dry aging, freezing or grilling. Consult FDA Advice About Eating Fish when planning meals for these groups. People needing lower-mercury seafood options can choose alternatives from that guidance.
Custom-Made Ordering and Waiting Time
The Dry-Aged Swordfish listing was $200 for a five-pound loin with ten Shopify inventory units during this check. Dry-aged fish is made to order and chamber space is limited. Inventory should not be interpreted as ten finished loins ready to dispatch. An order may wait for capacity before the stated minimum fourteen-day aging period begins. Preparation, packing and overnight shipping take additional time. Confirm the intended delivery schedule before arranging an event.
Other Swordfish Formats and Stock
Fresh Swordfish Steaks were listed at $180 with 289 total inventory units across three seasoning options. The plain variant allows greater flavor control. Frozen Swordfish Steaks cost $110 for five pounds or $190 for ten pounds, but both variants showed zero stock. Hot Smoked Swordfish was $90 for one pound and $160 for two pounds, with ten of each available. Smoked fish is a separate prepared format, not an equivalent raw grilling steak.
Storing Swordfish After Delivery
Read and follow the product's refrigeration, use-by, and thawing instructions. Keep fish at 40°F or below during refrigerated handling, separate raw seafood from ready-to-eat food and refrigerate leftovers promptly. Do not add an improvised home-aging period. If cold-chain history or package integrity is uncertain, contact the seller rather than tasting suspect fish. Appropriate handling remains necessary even after a commercial controlled-aging process.
Dry-Aged Swordfish Questions
Can I age it longer at home? No home-aging extension is recommended. Is fourteen days the total delivery time? No; the queue, preparation and shipment are additional. Is dry-aged swordfish automatically safe for sashimi? No; raw consumption requires separate supplier verification. Can I grill straight from the five-pound loin? Cut suitable portions and follow supplier trimming instructions. What temperature is appropriate for cooking? Use 145°F in the thickest part.
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