Suya Swordfish Recipe on Food52 (2024)

FAQs

How well does swordfish need to be cooked? ›

Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done.

With the leached moisture goes any hint of flavor, and the texture becomes pasty. Undercooked, it is rubbery. Unlike, say, salmon, which doesn't dry out as much as it cooks, swordfish needs to be served medium well, to the point where it is just cooked through but still juicy.

The best part about cooking swordfish is that it's almost shockingly unfussy. The sturdy steaks can be seared, roasted, broiled, or grilled in mere minutes, and because most recipes call for you to cook the fish all the way through, you don't have to do any guesswork to figure out when it's done.

They're called swordfish “steaks” (not filets) because when cooked correctly, this fish is as rich, tender and substantial as filet mignon. Unfortunately, it's fairly easy to overcook swordfish, unless you're preparing it with the Anova Sous Vide Precision Cooker.

You can tell if swordfish is undercooked by its color and taking the internal temperature with an instant read thermometer. The temperature of the fish should be 135 degrees F. Raw swordfish will have a gray and pink color, and cooked swordfish will look more white.

First, let's talk about the types of seafood that can be eaten raw. Here are a few common types of fish eaten raw: seabass, swordfish, salmon, trout, mackerel, tuna and salmon. Other types of seafood, like shrimp, crab, scallops, eel and octopus are also widely and safely eaten raw.

Just like meats, fish contains enzymes called cathepsins. If the circ*mstances are right, the cathepsins will snip the proteins that give swordfish its sturdy texture, turning it soft. Although they're ultimately destroyed by heat, cathepsins are increasingly active at low cooking temperatures.

The dark part is the kidney of fish species and is shown throughout the length of the vertebrae. This bloodline is edible but the taste is often super metallic and full of iron.

Rinse the swordfish steaks in cold water and pat dry. (Don't remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.)

It's important to make sure your swordfish is thawed to room temperature before grilling to promote even cooking.

What are the cons of swordfish? ›

Downsides. Including swordfish in your diet may provide multiple benefits. However, this fish also comes with an important drawback — it has a high mercury content.

It has severe health impacts on humans ranging from kidney problems to neurological effects. Too much mercury in the system can be fatal (via The World Health Organization). One way that humans introduce mercury into their systems is by eating fish.

The Butter Knife Test

If the knife feels warm, the fish should be done. If it's still cool, you need to cook a bit longer. Just remember to be gentle with your knife so that the fish doesn't flake apart!

For a juicy grilled swordfish steak, the fish would be well-browned on one side (that's the side you present when serving) and slightly light pink on the inside, but don't worry, it will cook through by the time it gets to the table. And it should flake easily with the touch of a fork while retaining firmness.

Start with sight: Fresh swordfish should be slightly pink with a nice sheen and no discoloration. If the coloration is drab, grey or discolored, it's likely gone bad. Next, scent - fresh seafood should have a mild, briny scent similar to ocean water. If the fish has a strong, sour, or fishy smell, it's past its prime.

Occasional consumption of shark, swordfish or marlin as part of a balanced diet by any other adults is unlikely to result in harmful effects. However, on a precautionary basis, they are advised against eating more than one portion each week of either shark or swordfish or marlin.