Fresh Caught Swordfish Makes the Cut

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(left to right) Henry, James and Rick Staunton with their 195-pound swordfish. — Courtesy Bluewater Grill ©
(left to right) Henry, James and Rick Staunton with their 195-pound swordfish.
— Courtesy Bluewater Grill ©

When the servers at Bluewater Grill in Newport Beach announce “fresh fish” on the menu, they really mean it.

A 195-pound swordfish was hand-speared off the bow plank of the F/V Pilikia on Sunday and delivered to the dock in front of the restaurant on Tuesday.  According to Restaurant Manager Ruth Alwyn, the chefs will carve off about 125 pounds of meat, which will be transitioned into a variety of grilled and blackened seven-ounce Bluewater cuts.   

Remaining trim is blended into various taco and Caesar salads, Alwyn said.  

The swordfish season, which started about a month ago, has been better than average, said skipper James Staunton.

Although hesitant to identify where their aerial spotter guided them, Staunton relented that “it was off the east end of Catalina.”

Once the swordfish was hoisted aboard, it was immediately placed on ice. Swordfish can grow up to 550 pounds, Staunton said.  

Bluewater Grill is located at 630 Lido Park Dr. A seven-ounce cut with choice of sides goes for $28 at Bluewater Grill.

For more information, visit BluewaterGrill.com.

The Bluewater Grill chefs prepare to bring the swordfish into the restaurant. — Courtesy Bluewater Grill ©
The Bluewater Grill chefs prepare to bring the swordfish into the restaurant.
— Courtesy Bluewater Grill ©
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