Canadian Swordfish 6oz Portions (4-Pack)

Wild-caught North Atlantic swordfish (Xiphias gladius) from Canada, portioned into 6 ounce center cuts and packed four portions per package (1.5 lbs total). North Atlantic swordfish quotas are set internationally, and NOAA Fisheries reports the stock is not overfished.

A note on mercury: like other large ocean fish, swordfish is higher in mercury. The FDA advises that people who are pregnant or breastfeeding, and young children, choose other fish. See the FDA's full advice at fda.gov.

A high-protein choice and an excellent source of vitamin D and selenium, with about 0.9 g of omega-3 fatty acids per serving. Source: USDA FoodData Central.

Keep frozen at 0°F or below until you are ready to cook, and for best flavor use within 3 months. Thaw overnight in the refrigerator, never on the counter. Once thawed, cook within 1 to 2 days and do not refreeze.

Thaw overnight in the refrigerator, pat dry, and brush with oil. Cook to an internal temperature of 145°F. Swordfish is lean, so the key is to pull it the moment it is done, and a thermometer is the surest test. Grill over high heat about 5 minutes on the first side and 3 on the second for a 1 inch steak, pan-sear about 4 minutes per side, or bake at 400°F for about 10 to 12 minutes. Finish with butter, lemon and capers, a tomato and olive relish, peach chutney, or salsa verde.