“It takes like chicken!” – said someone, somewhere.
Swordfish is a great choice for those who are unsure about whether or not they like seafood. It has a mild taste with a meaty texture. It’s density allows for more versatility than most fish. It’s great on the grill or under the broiler.
Swordfish is a prized sport fish. Found in temperate, sub-tropical, and tropical waters around the world, Swordfish is a truly remarkable species. It even caught the attention of the ancient Greeks; there’s a legend that when Achilles died, his warriors threw themselves into the sea out of despair, and they were turned into swordfish by the Goddess Thetis. A large, migratory, and predatory species, Swordfish are characterized most by its long pointed bill. They eat a large variety of sea creatures and can grow to immense sizes. The largest swordfish caught on record weighed in at 1,182 pounds. That’s enough Swordfish to make thousands of my Broiled Swordfish Sandwich, which you’ll find the recipe for below.
This is a quick and easy recipe. I season Swordfish steaks with melted butter, Badia Complete Seasoning, and lemon and broil them until browned and flaky. Place those between a hamburger bun with garlic aioli, lettuce, tomato, and onion and you’ve got a quick and tasty meal that will suit any occasion. If you prefer to grill your Swordfish, that is perfectly fine too. You can follow the recipe the exact same way but swap grilling for broiling.
What is Swordfish?
Swordfish is a majestic and powerful fish known for its distinctive bill and impressive size. It is prized for its firm texture, mild flavor, and versatility in cooking. However, sustainability considerations and mercury levels should be taken into account when consuming swordfish. When sourced responsibly and consumed in moderation, swordfish can be enjoyed as a flavorful and nutritious seafood option.
- Appearance: Swordfish have a streamlined and muscular body with a pointed snout or bill that can be longer than the length of their bodies. They have a dark gray to brownish-black color on their upper body and a lighter silver or white color on their belly. Swordfish can grow to impressive sizes, with adults reaching lengths of up to 10 feet (3 meters) and weighing several hundred pounds.
- Habitat: Swordfish are found in both tropical and temperate waters of the Atlantic, Indian, and Pacific Oceans. They are highly migratory and can be found in various regions depending on the season. Swordfish prefer warmer surface waters but are capable of diving to great depths, often reaching depths of 1,800 feet (550 meters) in search of prey.
- Behavior and Diet: Swordfish are powerful and fast swimmers, capable of reaching speeds up to 50 miles per hour (80 kilometers per hour). They are opportunistic predators and feed on a variety of prey, including squid, octopus, smaller fish, and sometimes even other swordfish. They use their bill to slash and stun their prey before consuming it.
- Fishing and Culinary Significance: Swordfish is highly sought after by commercial and recreational fishermen due to its meaty flesh and distinct flavor. It is considered a premium seafood choice and is valued for its firm texture, mild taste, and versatility in cooking. Swordfish steaks or fillets are commonly grilled, broiled, or pan-seared, and their meat is often compared to that of tuna or shark.
- Sustainability Considerations: Due to its popularity and demand, swordfish populations have faced overfishing in some regions. To ensure the sustainability of swordfish populations, various fisheries management measures and fishing regulations have been implemented worldwide, including size limits, fishing quotas, and seasonal restrictions. Consumers are encouraged to choose sustainably sourced swordfish to support responsible fishing practices.
- Health Benefits: Swordfish is a good source of lean protein and is rich in omega-3 fatty acids, which are beneficial for heart health. It also provides essential nutrients such as vitamin D, vitamin B12, selenium, and niacin. However, it is important to note that swordfish, like many large predatory fish, can contain high levels of mercury. Pregnant women and young children are advised to limit their consumption of swordfish and follow local health advisories regarding mercury levels.
Broiled Swordfish Sandwich
2
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minutesThese Broiled Swordfish Sandwiches are quick, easy, and bursting with flavor. Juicy swordfish steaks pairs perfectly with garlic aioli spread.
Ingredients
12 ounces Swordfish steaks (no more than 6 oz each)
2 whole hamburger buns
2 slices tomato
2 leaves green leaf lettuce
2 slices red onion
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons Badia Complete Seasoning
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
- Garlic Aioli
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon pepper
Directions
- Preheat oven to its highest setting; broil.
- Generously season both sides of the swordfish steaks with Badia Complete Seasoning, chili powder, salt, and pepper. Place on a rimmed baking sheet and baste the side facing up with about half of the olive oil, melted butter, and lemon juice. Broil for 5 minutes.
- Remove the swordfish steaks from the oven and flip sides. Baste the side facing up with the remaining olive oil, melted butter, and lemon juice. Broil for another 5 minutes. The fish should be lightly browned and flaky once finished.
- For the garlic aioli: Generously whisk together all of the ingredients until well combined. Cover and refrigerate until ready to use.
- To assemble the burgers, spread 1-2 tablespoons of the garlic aioli on the bottom of a hamburger bun. Top with a broiled swordfish steak, a slice of red onion, a slice of tomato, and a slice of green leaf lettuce. Loading gallery media…
