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Try Our New Build-A-Box Program
Ordering is an easy 3 step process
Select Your Catch Level
We offer 3 Catch Levels, Crews, Cook, & Captain. Think of these like a nautical spin on Silver, Gold, & Platinum packages. Each level offers more and more options for you to choose from to make your very own Custom Catch.
Build Your Catch
We offer 4 packages sizes. Choose from 8, 16, 24, or 32 servings and then begin to pick from any of the listed items on your catch. How you mix and match is totally up to you, so have fun with it! Don't forget, larger packages have bigger discounts!
One Time Catch Or Subscription Catch
Our Custom Catch option allows you to make a one time purchase or to subscribe for extra savings. Subscription intervals are offered in 4, 6, and 8 week intervals.
Arrange the swordfish steaks in a nonreactive baking dish. Season on both sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the steaks a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
Set chimichurri aside.
Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. Brush and oil the grill grate.
Arrange the swordfish steaks over the hot fire and grill until the fish is browned and sizzling and cooked through, 4 to 6 minutes per side, 8 to 12 minutes in all. Move the steaks to the medium zone if they start to burn. Baste with a little of the chimichurri (pour it in a separate bowl) as the fish cooks.
Serve the swordfish steaks with the remaining chimichurri on the side for spooning over the fish.
Sprinkle the fish on the fleshy side with the garlic, parsley, salt and pepper, and set aside.
Place a large skillet over medium-high heat, add the butter, and then place the fish skin-side down. Cook for 4 minutes then carefully flip and cook for another 3 minutes. Place the fish on a paper-towel-lined plate to remove any excess fat, then serve.