Swordfish

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A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length. They can grow to be as much as 1000 pounds but are generally caught before reaching 250 pounds. The moderately lean flesh of the swordfish may be white, orange or pink, but when cooked they all turn the same color and have the same mild flavor and meaty texture. Fresh swordfish is available from late spring through most of the summer. It is available frozen throughout the year. Swordfish is good when broiled, baked, grilled, steamed or poached. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.

USDA Nutrition Facts

Serving Size1 piece (4-1/2" x 2-1/8" x 7/8")
Calories121
Protein19g
Total Fat4g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium288mg
Sodium90mg
Cholesterol39mg
Serving Size1 piece
Calories155
Protein25g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Potassium369mg
Sodium115mg
Cholesterol50mg

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