How should Swordfish be cooked?
When grilling (or broiling), cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle, about 5 minutes on one side, then 2 to 3 minutes on the other for an inch-thick steak.6 Sep 2019
How do I know when swordfish is done?
Once the grill is hot, lay each swordfish steak on the grate and cook them for 6 minutes, flipping them over halfway through. To test if they’re finished, use an instant-read thermometer to check the internal temperature of the steaks. If they’re 145 degrees Fahrenheit and flaky on the inside, they’re finished.
Should Swordfish be pink in the middle?
Summer and fall are peak seasons to buy it fresh. The meat, which ranges from white to light pink, darker just under the skin, is oily and rich-tasting. Cooking fish until it flakes-an old technique that invites overcooking, especially in the microwave-is particularly troublesome with firm-textured swordfish.1 Aug 1991
What temperature do you bake swordfish?
According to the Food Safety and Inspection Service, you must cook fish to a minimum internal temperature of 145 degrees Fahrenheit to kill potentially harmful bacteria. A food thermometer allows you to test the internal temperature of the swordfish fillets before removing them from the heat.14 Dec 2018