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Swordfish Recipes

Check out our delicious swordfish recipes, straight from the Euclid Fish Retail Market Kitchen!

Swordfish steaks are a wonderful alternative to beef steaks - and just as substantial. The firm and meaty flesh can be white, ivory, pink or orange, changing to light beige when cooked. It’s fairly high oil content makes it flavorful and moist, with a hint of sweetness and no fishy taste.

Stop into the Euclid Fish Retail Market in Mentor, Ohio and pick up some fresh swordfish. Find our directions and hours here.

Planked Prosciutto Wrapped Swordfish Skewers


  • 2 lbs swordfish steaks, cut into 1 in. cubes
  • ¼ cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 12 thin slices prosciutto, each halved lengthwise
  • 8-12 in. fire and flavor cedar grilling skewers
  • 2 fire and flavor cedar grilling planks, soaked 1 hour
  • Lemon wedges to serve


  1. Soak planks for 1 hour.
  2. Preheat grill to medium-high heat, about 340°F.
  3. In a large bowl, toss swordfish cubes with oil and thyme. Season with salt and pepper.
  4. Wrap a prosciutto strip around each fish cube and skewer, using the skewer to secure the prosciutto. Each skewer should hold 4-5 pieces of fish.
  5. Place soaked planks on hot grill, close lid and heat for 3 minutes or until a light smoke develops.
  6. Using tongs, flip planks, and place skewers directly on heated side of planks. Close lid and cook about 10 minutes or until fish is cooked through.
  7. Remove plank and fish skewers from grill. Serve immediately with lemon wedges.

Swordfish Schnitzel

Serving Size: 1 Portion


  • 6 oz swordfish steak, skinless
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1 cup vegetable oil
  • 2 Tbsp butter
  • 1 fresh lemon, halved
  • 2 tsp flat leaf parsley chopped
  • Salt and pepper


  1. Place the swordfish between two pieces of plastic wrap and pound the fish flat, to about a quarter inch thickness.
  2. Season the flour and breadcrumbs with salt and pepper.
  3. Crack the eggs into a bowl and beat lightly.
  4. Dredge the swordfish in flour, then egg, and then breadcrumbs.
  5. In a heavy bottom pan, heat the oil over medium high heat.
  6. Pan fry the breaded swordfish until golden brown on both sides.
  7. Transfer to the serving plate.
  8. In a small pan over medium heat, melt butter while swirling the pan, until the butter starts to brown.
  9. When the butter starts to brown, remove from heat and add the juice from half of a lemon and parsley.
  10. Pour over the swordfish and serve.
Download the PDF: Swordfish Schnitzel