Swordfish Two Ways


Swordfish is a one-of-a-kind bite. Sold exclusively as steaks, its meat-like texture makes it ideal for searing, stewing, baking, and of course, grilling!

Our Seafood Department proudly offers wild-caught swordfish. It’s protein-rich and loaded with healthy fats like omega-3’s, vitamins like B12 and niacin for brain health, and selenium, a vital nutrient for fighting free radicals.

Swordfish is delicious when paired with both sweet and savory accompaniments:

Grilled Swordfish and Mango Salsa


Mango Salsa
1 whole mango, peeled, pitted & sliced
1 small red onion, peeled & diced
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 jalapeño, diced (optional)
Main Dish
8 oz wild rice
2 tablespoons olive oil
1 large carrot, peeled & diced
2 ribs celery, diced
1 medium shallot, peeled & diced
1 1/2 lbs swordfish, cut into 4 steaks
1/2 pineapple, cored & sliced into rings
Salt & pepper, to taste

1. Mix all salsa ingredients and season with salt and pepper to taste. Add jalapeños for heat, if desired. Chill until ready to serve.
2. Cook the wild rice according to package directions.
3. Heat the olive oil in a large skillet. Sauté the carrots, celery and shallots. When the vegetables are translucent, add the cooked wild rice and salt and pepper to taste. Cook until rice is warm.
4. Set the grill to medium-high heat. Grill the swordfish and pineapple for 5 to 8 minutes (flipping halfway through). When done, swordfish should flake easily with a fork. Grill the pineapple just until you get some good grill marks on each side.
5. Scoop rice onto four plates, top with grilled swordfish and a dollop of mango salsa. Garnish with grilled pineapple.

Citrus & Castelvetrano Relish

9.5 oz Castelvetrano Olives, pitted & roughly chopped
2 fl oz extra virgin olive oil (the good stuff), + some more to finish
1 1/2 tablespoon capers, drained
2 teaspoons wildflower honey
4 1/2 tablespoons hazelnuts, toasted, & roughly chopped
1 teaspoon balsamic vinegar
1/8 teaspoon red chili flakes
1/4 teaspoon peeled garlic clove, minced
3 tablespoons Fresno chile, deseeded & minced
1/2 teaspoon peeled shallot, minced
1/4 teaspoon orange zest
1.5 fl oz fresh-squeezed orange juice
3 1/2 tablespoons golden raisins, roughly chopped
1/4 tsp freshly cracked black pepper

Heat saucepan over low-medium heat.
1. Add garlic, shallots, and Fresno chile and saute until soft and aromatic.
2. Add chopped olives and raisins to saucepan.
3. Add capers, balsamic vinegar, red chile flakes, honey, orange juice, orange zest, hazelnuts, and olive oil to a saucepan.
4. Stir mixture to combine all ingredients and cook for 10 minutes over low heat.
5. Remove relish from the heat and let cool to room temperature.
6. Spoon over grilled swordfish.

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.