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Overview
Swordfish is dense enough to lift and turn as a steak, but its lean flesh can dry out during a long hot finish. Begin with the short Anova bath, then cook further until the thermometer check is complete and add a brief final sear.
Choose similar portions and keep them in one layer. Swordfish is high in mercury; FDA advice says people who are pregnant, might become pregnant, or are breastfeeding, and children should avoid it.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time |
|---|---|---|---|
| Firm Steaks | 130°F | 145°F | 30–45 minutes |
Separate 6-ounce swordfish steaks in one layer; the original recipe does not specify their thickness. Start timing when the bag enters the fully heated circulating bath. The bath begins the cook. Follow the thermometer check in Cook safely, using additional heat when needed before the final finish.
Choose your texture
- 130°FFirm Steaks
- The steaks hold their shape for searing and slice into substantial, firm pieces.
Best for
- Separate 6-ounce swordfish steaks in one layer; the original recipe does not specify their thickness.
Get it ready
- Choose fully thawed swordfish steaks of similar size; follow any vacuum-package thawing instructions.
- Keep the fish cold while preparing the bath. Pat dry and season with salt, pepper, lemon zest, and thyme.
- Place the steaks flat in separate bags with a little olive oil, leaving room around each one.
- Seal, submerge in the fully heated circulating bath, and start the listed time.
Finish and serve
- Transfer each steak to a clean plate and discard the bag liquid.
- Continue cooking in a skillet or oven until the thickest center of every steak holds at 145°F for at least 15 seconds. Recheck any cooler spot.
- Dry the surfaces and add a brief final sear in a hot pan or on the grill.
- Dress with fresh lemon juice and clean olive oil, then serve immediately.
Useful tips
- Use lemon zest in the bag and add fresh juice at serving for a brighter finish.
- Choose a fresh olive, herb, or caper dressing rather than pouring used bag liquid onto the plate.
Common problems
- The steak is dry
- The hot finish continued too long after the center was ready. Check as it cooks and move to the brief browning step once every measured area has passed.
- The fish sticks to the grill
- A wet surface or cool grate prevented a crust. Dry the steak and oil it lightly before placing it on a hot, clean grate.
Questions
QCan children eat this swordfish?
QDoes this time apply to a large loin?
Cook safely
Start with fully thawed, refrigerator-cold seafood and keep it separate from ready-to-eat food. Check the thickest center of each steak, avoiding skin and bone, and measure more than one spot if its thickness is uneven.
Every measured spot must reach 145°F for at least 15 seconds before the final sear, sauce, or serving. If a spot is cooler, continue cooking in a skillet or oven and check it again.
A bath below that temperature needs a hotter cooking step; the timer alone cannot make it ready to eat. Use a suitably sized thermometer; color, tenderness, and flaking do not replace the check here. Serve immediately.
This guide does not cover undercooked service, chilling, storage, reheating, or hot holding. FDA and EPA advise children and people who are pregnant, might become pregnant, or are breastfeeding to avoid swordfish because of mercury.