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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.
Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each) and add additional lemon juice if desired.
Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.
3rd Generation Fishmonger
9801 McCullough, San Antonio Texas 78216 United States