What temp should swordfish be cooked to?

The FDA recommends cooking all fish to 145 degrees. Swordfish is best cooked medium - not too rare, not too well done. I aim for around 135 to 140 on an instant-read thermometer.

How do you know when swordfish is done baking?

Following the “10 minutes per inch” rule (plus 5 more minutes if en papillote or with a topping) is a good method. Then, confirm it’s done with an instant-read thermometer inserted in the thickest portion. It should reach 135 to 140 degrees.

Why is my cooked swordfish mushy?

Your swordfish may become mushy because you cooked it at too low of a temperature, marinated it too long, or didn’t thaw it properly (if frozen) before cooking. Properly thaw frozen swordfish by placing it in the refrigerator overnight. For faster thawing, place the frozen fish in a sealed plastic bag and submerge it in cold water.

Are you supposed to eat swordfish skin?

Technically you can eat it, but I don’t find the taste or texture very appealing.

Oven Baked Swordfish Steaks with Lemon and Rosemary

Name: Lemon Rosemary Baked Swordfish
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: Zest from one lemon; 1/2 cup rosemary olive oil; 1/4 cup lemon balsamic vinegar; 1 tablespoon chopped fresh rosemary; 1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot; Zest and juice from 1 lemon; 1/2 cup extra virgin olive oil; 1/4 cup white balsamic vinegar; 2 tablespoons chopped fresh rosemary; 1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot; Dash sugar (optional); 4 (6- to 8-ounce) swordfish steaks – can also use fillets; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 thin lemon slices; 4 (4-inch) rosemary sprigs

Ingredients

Scale

Marinade with flavored olive oil and vinegar

Zest from one lemon
1/2 cup rosemary olive oil
1/4 cup lemon balsamic vinegar
1 tablespoon chopped fresh rosemary
1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot

Marinade with non-flavored olive oil and vinegar

Zest and juice from 1 lemon
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons chopped fresh rosemary
1 teaspoon chopped garlic or 1/2 teaspoon garlic powder or 1 teaspoon chopped shallot
Dash sugar (optional)

Baked Swordfish

4 (6- to 8-ounce) swordfish steaks – can also use fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
8 thin lemon slices
4 (4-inch) rosemary sprigs

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Instructions

In a shallow glass dish large enough to hold the fish in one layer, whisk together marinade ingredients. Add fish, cover and place in refrigerator for 1 up to 2 hours, turning occasionally. (Note: if using the Non-flavored Olive Oil an Vinegar Marinade, reduce marinating time to 30 minutes.)
Preheat oven to 425 degrees.
Tear off 4 pieces of foil or parchment paper, each about 16 to 18 inches or long enough to wrap around fish steaks. Brush foil (if using) with olive oil.
Fold one piece of parchment paper/foil in half horizontally. Place 1 fish steak in the center of each piece of foil/paper; drizzle with a spoonful or two of the marinade. Season with kosher salt and fresh ground pepper. Repeat with remaining steaks.
Place 2 lemon slices on top of each fillet; top with 1 rosemary sprig. Fold the empty side up over the top of the fish; starting at one end (by the fold), wrap the paper/foil inward to seal.
Place packets in one layer on a large baking sheet. Bake about 15 minutes (10 minutes per 1-inch of thickness, plus an additional 5 minutes).
Remove fish from the oven. Carefully open packets (steam will be hot) and remove fish. Place all steaks on on a serving platter or individual steaks on 4 dinner plates. Spoon any sauce in the packets over the top.

Notes

Variation on the grill: Place prepared packets in foil on a preheated grill over medium heat and cook for around 10 to 15 minutes.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: Fish, easy entertaining, healthy
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 steak or fillet
Calories: 396
Sugar: 2.8 g
Sodium: 452.2 mg
Fat: 25.8 g
Saturated Fat: 5 g
Carbohydrates: 7.3 g
Fiber: 2.9 g
Protein: 34 g
Cholesterol: 112.2 mg