Recipes

About Swordfish

There is only one species of swordfish, but this majestic powerful swimmer roams the world's tropical and temperate oceans. A migratory animal, it is caught in the Northern Seas ( New England and California) in the summer and fall, and the Southern Seas ( Mexico and Florida) in the winter. Swordfish is also imported from Hawaii and Japan, as well as Latin America. The flesh color and quality vary greatly from Pacific to Atlantic swordfish, from pink to orange to beige, but it all turns the same light color when cooked. Quality depends on how the fish was caught and handled. Like tuna, the fish must be properly treated, cleaned, bled and iced immediately.

ChefFishTales

Grilled Swordfish with Mango Bean Salsa

• 4 swordfish steaks, 6-8 oz. each

Brush Fish with olive oil and season with salt and Pepper. Grill 2-3 minutes each side, taking care not to overcook. Serve with chilled salsa. Serves 4.

 

 

Salsa:

• 1 small fully ripe mango, peeled and diced
• ¾ cup cooked black beans ( if canned, rinse well and drain)
• 1 small red bell pepper, diced, blanched
• ½ bunch scallions, green parts, chopped
• 2 teaspoons rice vinegar • 2 tablespoons fresh orange juice
• ½ teaspoon grated lime zest
• 1 very small jalapeno pepper, diced

Combine all ingredients in a glass bowl and refrigerate at least 1 hour to blend flavors and chill. (Can be made a day in advance).

 

ChefFishTales

Swordfish, Red Potato and Spinach Salad

• 2 tablespoons sour cream
• 1 tablespoon red wine vinegar
• 1 teaspoon finely minced garlic
• 1 pound red potatoes, cut in 1 inch pieces, boiled until tender, drained
• ½ pound grilled swordfish, cubed
• 1 cup shredded fresh spinach
• ½ small red onion, thinly sliced

 

 

In a small bowl blend the sour cream, vinegar, garlic. Add salt and pepper to taste. Toss with other Ingredients and serve at room temperature for best flavor. Serves two. Brush Fish with olive oil and season with salt and Pepper. Grill 2-3 minutes each side, taking care not to overcook. Serve with chilled salsa. Serves 4.

 

 

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The Challenge

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Daily Specials

ATTENTION CUSTOMERS

Many of you have inquired if we are still making Gefilte Fish this year given the current circumstances. Our family understands wanting to keep tradition, and we will not disappoint your family for this upcoming Passover. We urge our customers to place an order as soon as possible, as supplies will be limited and we will not have extra Gefilte Fish to carry in store.Our traditional recipe will not be reduced in quality; as always, we use the freshest ingredients available, including Whitefish, Pike and Carp.


TEMP. STORE HOURS

MON.-FRI.- 9AM- 7:00PM

SATURDAY - 9AM – 6PM

SUNDAY – CLOSED

THANK YOU FOR YOUR UNDERSTANDING


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Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.

Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.

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