Swordfish Steaks


Our swordfish steaks are hand-cut from wild caught swordfish, quick frozen and individually vacuum sealed for your convenience.

Ingredients: Swordfish, water added as protective glaze

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Frozen

Keep Frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.

Thawing Instructions

You can defrost IVP Swordfish steaks in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.

Serving Suggestions

Swordfish can be seared, roasted, broiled, or grilled in just a few minutes and ideal for making skewers due to their solid texture which hold its shape. Pair your steak with coleslaw, salad Verde, mustard greens salad, corn salad, wild rice mushroom pilaf, or roasted green beans.

Pesto-Topped Grilled Swordfish Steak


  • 2 Tbsp bottled pesto
  • 4 swordfish steaks (4–6 oz each)
  • 1 Tbsp olive oil
  • 2 cloves garlic, peeled and lightly crushed
  • 2 cups cherry tomatoes
  • Salt and black pepper to taste

Cooking Method

  1. Spread the pesto all over the swordfish steaks, cover, and marinate in the fridge for 30 minutes.
  2. While the fish marinates, heat the olive oil in a sauté pan over medium heat.
  3. Add the garlic and cook for a minute or two, until lightly browned.
  4. Add the tomatoes and sauté until the skins are lightly blistered and about to pop, about 5 minutes.
  5. Season with salt and pepper.
  6. Preheat a grill or grill pan.
  7. Season the fish all over with salt and pepper.
  8. When the grill is hot, cook the swordfish for 4 to 5 minutes per side, until the fish is cooked all the way through and the flesh flakes with gentle pressure.
  9. Reheat the tomatoes and top each steak with a scoop.
Skin Pack

Our swordfish is wild caught from the pristine waters off the coast of Mozambique by a fishery participating in a Fishery Improvement Plan. Each steak is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Swordfish, water added as protective glaze.

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.

Pan-Seared Red Snapper


  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • ½ teaspoon ground coriander
  • 4 (4 ounce) swordfish steaks
  • 2 avocados
  • 6 ripe plum tomatoes, chopped
  • 1 red onion, finely chopped
  • 1 fresh red chili, seeded, deveined and chopped
  • 6 tablespoons chopped fresh cilantro
  • 1 pinch Salt and fresh-ground pepper
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 3 ounces mixed salad leaves

Cooking Method

  1. Mix the oil with the garlic and ground coriander, and season with salt and pepper to taste. Brush this mixture over both sides of the swordfish steaks.
  1. Heat a ridged, cast-iron grill pan or nonstick skillet until hot. Fry the fish steaks until just cooked – they should still be very slightly translucent in the middle, because swordfish becomes dry if overcooked — 3 to 5 minutes on each side.
  2. Meanwhile, make the salad. Peel, seed, and chop the avocados. Mix the avocado chunks with the tomatoes, onion, chili, cilantro, and lime juice. Stir in the red kidney beans and season to taste.
  3. Serve the spicy swordfish steaks with the salad and a garnish of mixed salad leaves.