The firm texture of swordfish means it can be overcooked easily, but baking the fish in foil helps seal in moisture. Swordfish has a mild flavor, giving it a blank slate when it comes to adding your favorite seasonings and vegetables in the foil packets. The foil-baking technique is not only quick and easy, it makes it possible to customize each packet to suit everyone's tastes.
Things You'll Need
- Large bowl
- Mixing spoon
- Spices and seasonings
- Vegetables (optional)
- Butter, olive oil or lemon juice
- Sheet pan or baking dish
- Oven mitts
Preheat oven to 450 degrees Fahrenheit.
Combine spices and any vegetables you want to add to the swordfish packets in a large bowl. For seasonings, try parsley, dill seeds and tarragon in addition to salt and pepper. Mushrooms, onions, zucchini, artichokes, olives and tomatoes are good vegetable choices, as long as they are cut into thin pieces.
Tear off one large sheet of aluminum foil for each swordfish steak. It must have enough extra room on each side to fold over the fish.
Place a piece of swordfish in the middle of the torn aluminum foil sheet. Drizzle a little melted butter, olive oil or lemon juice over the fish.
Add some of the seasonings and vegetable mixture on top of the swordfish.
Fold up two opposite lengthwise ends of the foil and crimp the edges together. D the same with the ends pieces of foil, top and bottom. Crimp the foil edges tightly enough to avoid leaks, but leave just a little bit of space open for steam to escape.
Place the swordfish foil packet onto a sheet pan or baking dish with the seam side up. Bake the packets for 15 to 30 minutes, depending upon the thickness of the steaks. The fish should flake easily when tested with a fork.
Open each foil packet carefully away from your face while using oven mitts, allowing the steam to vent.
Transfer the fish and vegetables to a plate and pour juices from the foil over the swordfish. Discard the foil.
Tips & Warnings
- If you're in a hurry, line the bottom of a baking pan with aluminum foil instead of wrapping each swordfish steak individually. Top with another piece of foil and crimp the edges tightly.
- The U.S. Department of Agriculture recommends that swordfish and other seafood steaks and fillets reach an internal temperature of 145 F before serving as measured with a food thermometer.
- Cruising Cuisine: Fresh Food from the Galley; Kay Pastorius
- Kahakai Kitchen: Swordfish Baked in Foil
- Epicurious.com: Foil-Baked Swordfish with Carrots, Leeks and Ginger Butter
- U.S. Department of Agriculture: Safe Minimum Internal Temperature Chart
- IFoodTV: Swordfish Baked In Foil Recipe
- Photo Credit Jupiterimages/Photos.com/Getty Images