Swordfish preps, recipes from Hugo's

August 24, 2011 (CHICAGO)

Swordfish meat can be tough which lends itself to be cooked in many ways more flakey fish cannot. Swordfish is on the menu at Hugo's Frog Bar and Fish House in Naperville. Executive Chef Jose Sosa shares some of his favorite recipes.

    Other Swordfish notes from Chef Sosa:
  • The meat is so firm and meaty with a moderately oil content that it is perfect for a grill, however you can pan-sear swordfish on a stovetop if you do not have access to a grill.
  • Swordfish is moist and flavorful with a hint of sweetness with absolutely no fishy taste.
  • Swordfish varies in color form white, ivory, pink and orange in the raw state and cooks up to light beige. The color does not indicate quality, although if the fish isn't bled properly it could have a tint of red to the flesh which would be a sign of poor quality.
  • Swordfish is a great stew fish, because it won't dissolve. You can use it for fish chowder or as a component in some cioppino.
  • Swordfish are migratory and are found throughout tropical and temperate seas
  • The long flat bill is the swordfish's most distinguishing feature. Swordfish can grow to over 1000 pounds but the average commercial size is between 50 to 200 pounds.
  • Swordfish is harvested mostly by a long-line, there is also a hook and line, gillnet and harpoon fishery. Swordfish harvesting in the Atlantic and the Pacific is governed by several organizations. The US fisherman operates under strict quotas and the fishery is doing well, although many other nations do not follow their international quotas.

Nutritional information:

    4 oz portion
  • Calories 121
  • Fat calories 36
  • Total fat 4.0g
  • Protein 19.8g
  • Omega-3 .9g

Hugo's Frog Bar & Fish House – NAPERVILLE 55 S Main Street Naperville, IL 60540 630.548.3764 www.hugosfrogbar.com

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