Balsamic Baked Swordfish Italian-Style

Here is a new fish recipe you are going to love, and it’s not just for the Summer.

It’s tasty, easy and quick to make, but also low calorie and nutritious. Add this to your tasty healthy dinners list. Those make keeping fit super easy, because you are eating tasty food that’s not boring, which keeps you going.

Intrigued to see the recipe, and make it?

Keep reading.

I am sharing that soon, but first let me answer a few common questions around swordfish.

Do you eat the dark part of swordfish?

The dark part of the swordfish, often called the bloodline, is edible, but it has a stronger flavor that some people find too fishy. Removing it before cooking can result in a milder, cleaner taste. I personally don’t eat that.

How should swordfish be cooked?

Swordfish is a versatile fish that can be cooked in several ways, including grilling, broiling, baking, or pan-searing. Because of its firm texture, it holds up well to different cooking methods. However, as it’s a lean fish, care must be taken not to overcook it, which could cause it to become dry.

I am someone who likes to overcook fish. I always bake it for at least 30 minutes, but it never gets dry. The key is to keep the temperature on the low side. I bake mine at 180 degrees Celsius. I also serve it immediately, with some EVOO and lemon juice or balsamic vinegar of Modena, when I am not following a particular recipe.

 

Is all swordfish high in mercury?

Swordfish is among the types of fish that are known to contain higher levels of mercury. The levels can vary based on the size, age, and location of the fish. With that in mind, it’s generally recommended to consume swordfish in moderation, especially for pregnant women or young children.

I eat swordfish once a month on average.

 

 

What does swordfish taste like compared to salmon?

Salmon has a stronger, more distinctive flavor compared to the mild, slightly sweet flavor of swordfish. Texture-wise, swordfish is firmer and meatier, whereas salmon has a buttery, tender texture when cooked. Both are delicious and can be prepared in a variety of ways depending on personal preference.

 

Baked Swordfish Recipe With Balsamic Vinegar

It’s about time we make this delicious balsamic swordfish, isn’t it?

Here’s the full recipe. Feel free to follow the steps on your screen, or print it out.

Let me know how you like it.

Try These Other Fish Recipes

Whether you love fish, or balsamic, these recipes should tickle your fancy. Which are you going to try first?

Another recipe with swordfish: Black Squid Spaghetti with Swordfish

More balsamic fish recipes: Tuna Steak with onions & white balsamic vinegar

A simple but tasty fish recipe: Italian Poached Salmon in the Oven