Swordfish is a firm and meaty fish that is mild in flavor which makes it perfectly suited for a marinade followed by a quick grill. Some call it the steak of the sea, and for good reason. Swordfish is generally flash frozen and shipped to grocery stores. You can purchase swordfish pre-thawed at your fish counter, or purchase it frozen and that it yourself at home.
Do I have to use swordfish? What other kinds of fish can I use?
This recipe is designed for a firm, lean, meaty fish like swordfish. You can also use this recipe with tuna steaks or thresher shark.
What is the best way to thaw fish?
The safest way to thaw fish is to simply place it into a refrigerator and allow it to thaw overnight. If you need your fish thawed faster, place it into an airtight plastic bag. If it is already sealed in an individual plastic bag, there’s no need to place it into another bag. Place the plastic encased fish into a mixing bowl and fill the bowl with cold water to cover. Place the bowl into the fridge. Your fish should be thawed within 1-2 hours, possibly less if it is a thin fillet. Once defrosted, fish should be used immediately. Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
