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Frozen Swordfish

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As low as $30.95

Frozen Swordfish


Swordfish meat is dense and moist with a meaty flavor. The meat is lean, firm and when cooked is ivory in color. A few popular alternatives to swordfish are Marko shark, marlin and tuna. Swordfish is most commonly prepared by marinating, grilling, baking, pan frying, smoking or using skewers to make kebobs. Caught and filleted daily, our fish fillets are some of the freshest available online. Whether they are pan fried, broiled, poached, sautéed or grilled, they are sure to please the appetite of all fish lovers.

Your one of a kind experience with Anderson Seafoods will leave you talking to others of the caliber of goods they will receive when placing an order with us. If you enjoy your seafood and look for the highest quality pf fresh produce out there, then Anderson Seafoods is the place you’re looking for. Most people generally purchase from local suppliers and grocery stores to which the quality and taste of the fish is not guaranteed. Such an experience could end up being a negative reality in your bid for some fresh fish.

From the superior packaging, to the cuts of each fish, the truth is in the taste. In addition to the amazing quality, taste, appearance, and texture of the fish itself, the customer service is quite outstanding. Anderson Seafoods values the care and ultimate happiness of our customers and rest assure that we will work tirelessly to do whatever may be necessary to rectify an error, accommodate a complaint, or just satisfy a general concern. So, if you are in the market and fancy a resounding endorsement for both product and customer service, then Anderson Seafoods is the place for you.

Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


Swordfish is similar to steak in its ability to hold up to pretty much anything that you throw its way. It’s firm, dense, and moist, with low fat levels that give you a ton of leeway for adding in your own rich flavors and textures. And we’ve done just that, with a bright and briny walnut and green olive tapenade that soaks into the Swordfish filets for a truly perfect dining experience.


  • 2 Frozen Swordfish fillets, thawed
  • 3 tsp extra virgin olive oil

For the tapenade:

  • 2 cups green olives, pitted
  • 1 ½ cups raw walnuts
  • 1 clove garlic, lightly chopped
  • 1 tbsp capers + 1 tbsp caper juice
  • Zest from one lemon
  • ½ cup basil leaves
  • ½ cup sunflower oil
  • Salt and pepper


  1. Preheat oven to 400 degrees. While it’s heating, make your pesto. Add olives, walnuts, garlic, capers, caper juice, and lemon zest in a food processor and pulse until nuts are finely chopped. Be sure not to chop too much, since you want this pesto to have a bit of bite.
  2. Add basil and pulse to combine.
  3. Add sunflower oil and a pinch of salt and pepper and pulse to combine. Taste and add additional seasoning as needed.
  4. Heat up extra virgin olive oil in a cast iron pan over medium-high heat. Pat Swordfish fillets dry and season with salt and pepper. Sear Swordfish in pan 3 minutes on one side, then flip fish and transfer cast iron pan to the oven. Roast fish until browned and cooked through—about 7 to 10 minutes.
  5. Remove fish from oven and top with walnut and green olive tapenade.

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On order over $250
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