Shoreside Express market orders are pre-paid online for in-store or curbside pickup. If you have any questions please call 440-951-6448. Hot orders take about 20-30 minutes and we will do the best to expedite in a timely fashion.
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
Ingredients
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
Directions
Soak
planks
for
1
hour.
Preheat
grill
to
medium-high
heat,
about
340°F.
In
a
large
bowl,
toss
swordfish
cubes
with
oil
and
thyme.
Season
with
salt
and
pepper.
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.
Place
soaked
planks
on
hot
grill,
close
lid
and
heat
for
3
minutes
or
until
a
light
smoke
develops.
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.
Remove
plank
and
fish
skewers
from
grill.
Serve
immediately
with
lemon
wedges.
Swordfish
Schnitzel
Serving
Size:
1
Portion
Ingredients
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
Directions
Place
the
swordfish
between
two
pieces
of
plastic
wrap
and
pound
the
fish
flat,
to
about
a
quarter
inch
thickness.
Season
the
flour
and
breadcrumbs
with
salt
and
pepper.
Crack
the
eggs
into
a
bowl
and
beat
lightly.
Dredge
the
swordfish
in
flour,
then
egg,
and
then
breadcrumbs.
In
a
heavy
bottom
pan,
heat
the
oil
over
medium
high
heat.
Pan
fry
the
breaded
swordfish
until
golden
brown
on
both
sides.
Transfer
to
the
serving
plate.
In
a
small
pan
over
medium
heat,
melt
butter
while
swirling
the
pan,
until
the
butter
starts
to
brown.
When
the
butter
starts
to
brown,
remove
from
heat
and
add
the
juice
from
half
of
a
lemon
and
parsley.