3 ways to cook your fish: Shutome (Swordfish)

Grilled (Backened):

  1. Cut the swordfish into 4 equal pieces (the thicker the better). Place in a resealable bag.
  2. Add a tablespoon of neutral oil, 2 cloves of chopped garlic, 1.5 teaspoon of salt, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Mix the ingredients in the bag and refrigerate for 15 minutes.
  3. Set your grill or grill pan to medium high heat. Coat the grill or pan with non stick spray or a high heat neutral oil (grape seed is great). Place fish on the grill, be mindful to not dump the oil on the direct flame as it will flare up. Cook fish to a medium rare turning after it releases from the grill easily without breaking apart.
  4. Wrap the medium rare fish in a dish and cover with foil or plastic wrap that is slightly vented. The fish will continue to cool for about 5 minutes.
  5. Serve with a fresh salsa, lemon herb aioli, or fresh avocado and lemon


  1. Cut the swordfish into 4 equal pieces (the thicker the better).
  2. Set oven to 350 and place fish in oven safe disk.
  3. In a separate bowl, add 2 cloves finely chopped garlic, 1/3 cup soy sauce, 4 tablespoons of honey, 2 tablespoons mirin or cooking wine,1 teaspoon of ground ginger, and juice of one lemon. Mix thoroughly and marinate the fish for an hour in the fridge.
  4. Place dish in center rack of pre heated oven and cook uncovered for 5 minutes, flip the fish over and cook for 5 minutes or until fish is cooked almost all the way through and sauce is has created a coat over the fish.

Sauteed (Lemon Caper Butter):

  1. Cut swordfish into 1/2 inch pieces all equal size.
  2. Set a skillet on medium-high heat and add 2-3 tablespoons of olive oil.
  3. Season fish with salt and pepper and add to the sauce pan in approximately 3 minutes, turn the fish and cook the other side.
  4. Add some chopped garlic, a part of butter & capers or olives and cook with the fish for another 3 minutes or until fish is just cooked through.
  5. Remove the fish from the pan and add fresh lemon juice to the pan.
  6. Pour the remaining sauce in the pan over the fish and serve.