Usually sold as steaks, swordfish is a meaty, flavorful fish that stands up well to different cooking methods including grilling or broiling. If you purchase frozen swordfish steaks, they will take less time to defrost than meat or chicken, particularly since fish often can be cooked from a frozen or partially frozen state. You have three methods of defrosting from which to choose, depending on your time constraints.
Place the frozen swordfish in its original packaging in a dish or on a plate.
Place the dish on the lowest shelf of the refrigerator.
Allow swordfish to thaw overnight.
Place the swordfish in its original packaging in a large bowl of cold water. You can also place it in an empty sink and fill the sink with water. For best results, use water that is colder than 70 degrees Fahrenheit. The Cook's Thesaurus explains that the defrost process is faster if you allow the cool water to run over the package of fish, and turn the package over every few minutes.
Change the water every 15 minutes until the swordfish seems pliable but still has some frozen sections.
Remove the fish it from the package while it is still a little icy in places and prepare as you would fresh swordfish.
Remove the swordfish from its original package and place it in a microwave-safe dish.
Place the dish in the microwave and select the defrost setting.
Defrost for one minute at a time, watching your microwave closely. After one minute, check the swordfish and if it is pliable but still a little icy, you should remove it. If it is still quite solid, rotate the fish or flip it over before continuing to defrost. Defrost for one minute at a time and remove it when it is icy but pliable.
Let stand at room temperature for about 10 minutes to let it finish defrosting.
If your microwave does not have a defrost setting, select 30 percent power instead.
Young children and pregnant or nursing women should not consume swordfish as it can contain high concentrations of methylmercury, according to the FDA.
Never defrost seafood, including swordfish, at room temperature.