This is a very approachable fish as it is meaty and very mildly flavored.
As fisheries became overfished, Swordfish became hard to find and not sustainable, but thankfully, that has changed, and the Swordfish stocks are healthy and sustainable again.
Grill it, bake it and mostly, enjoy it.
Best enjoyed within five days or freeze for later use.
To thaw fish that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw prior to cooking. Depending on the size and cut of fish, thawing times may vary.
Each Week Red's Best's Fisherman will offer us what they expect to be fresh off of their partner small boats.
Quality is much higher than what is usually available at retail stores for a number of reasons.
All fish are caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized. This ensures a sustainable future of quality fish for us, for the fisherman and the communities they live in.
Reds Best is amazing. This swordfish is juicy and flavorful. Cooked up beautifully. I used a version of this NYT recipe - using FTY fennel and garlic! - but substituted lime and lime zest for the lemon. Super delicious. Kids gobbled it up and husband even texted later "that was delicious, what was I eating?".
