新鲜剑鱼

• Wild or Farmed: Wild
• Availability: Year Round
• Swordfish Loin Size: 10 Lb
• Presentation: Fresh
• Harvest Area: East Coast: Canada, Massachusetts, Florida
• Scientific Name:Xiphias gladius

High Heat Resilience: Unlike delicate fish like cod or tilapia, swordfish doesn't disintegrate when flipped.

Deep Caramelization: High heat creates distinct grill marks or a deep, golden cast-iron crust while keeping the center tender and juicy.

Pro-Tip for Marinades: Swordfish absorbs liquid fast, but acidic ingredients (lemon juice, vinegar) will "cook" the raw flesh if left too long. Keep acid-heavy marinades under 15 to 30 minutes.

Classic Lemon-Herb Mediterranean (Best for the Grill)

• Marinade: Extra virgin olive oil, fresh lemon zest and juice, minced garlic, fresh oregano, thyme, and a pinch of red pepper flakes.
• Dinner Idea: Grill over high heat for 4–5 minutes per side. Serve over Greek lemon-herb rice alongside a fresh cucumber, olive, and feta salad.

Garlic Butter & Caper Baste (Best for Cast Iron)

• Marinade/Baste: Olive oil, crushed garlic, capers, flat-leaf parsley, and 2 tbsp unsalted butter.
• Dinner Idea: Sear the steak in a blazing-hot cast iron skillet with olive oil for 3 minutes until a rich crust forms. Flip, add the butter, garlic, and capers, then continuously spoon the foaming garlic-caper butter over the top until cooked through (130°F to 135°F internal temperature). Serve with roasted asparagus and mashed potatoes.

Soy-Ginger & Sesame Glaze (Grill or Cast Iron)

• Marinade: Low-sodium soy sauce, toasted sesame oil, grated fresh ginger, minced garlic, honey, and a splash of rice vinegar.
• Dinner Idea: Marinate for 20 minutes, then sear on a hot cast iron grill pan. Brush with leftover boiled glaze during the last minute of cooking. Serve over jasmine rice with blistered shishito peppers or sesame bok choy.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.