Fresh Swordfish
We're very excited to bring you fresh Swordfish this week, harpoon-caught by our trusted fishermen, which is the most sustainable way this fish can be caught. Harpoon fishing is a highly selective, traditional method with no bycatch and zero impact on the ocean floor, making it a responsible choice you can feel great about.

Swordfish is one of our favorite catches. Its steak-like texture makes it a natural for the grill. It boasts a mild, slightly sweet flavor that stands up well to marinades, sauces, and spicy seasonings.

For grilling or pan-searing Swordfish, season the fish and cook it for a few minutes on each side until golden and opaque. When baking, place it on a sheet and cook at a moderate temperature until it flakes easily. Avoid overcooking to keep it tender and moist. It pairs beautifully with bold, vibrant ingredients such as olives, capers, tomatoes, and garlic. Below, you’ll find a Mediterranean-style swordfish recipe that highlights these complementary flavors.

Fresh Petrale Sole

Petrale Sole is a delicate, flaky white fish known for its fine texture and slightly sweet, clean flavor. It’s a Pacific flatfish that’s prized for being easy to cook and extremely versatile in the kitchen.

To cook Petrale Sole, treat it gently; its thin fillets cook quickly. You can lightly dredge in flour and pan-sear with a bit of butter or olive oil until golden, about 2–3 minutes per side. It’s also excellent baked with lemon slices and herbs, or gently steamed and served with a simple sauce like brown butter, capers, or a light citrus vinaigrette. Avoid overcooking to keep the texture tender and moist.
 

With gratitude - Jenn, Alan, and the Real Good Fish family