A firm, succulent and meaty fish whose texture can be compared to that of tuna. Swordfish is a bill fish with a deep iron-grey skin, slim body and long ‘sword’ or bill as the upper jaw.
Available as steaks both fresh and frozen, although fresh swordfish is usually better. There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source, labelled with the MSC blue tick.
Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.
Article by CJ Jackson
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
