Swordfish is moist and flavorful, with a slightly sweet taste. Steaks have a firm, meaty texture and a moderate oil content. Available frozen year-round and fresh during season.
Swordfish is traditionally served baked with a slice of lemon, but more recent trends have aimed to expand swordfish’s applications. It is excellent marinated and grilled, making swordfish a great candidate for kebabs. Any recipe that works for tuna will work for swordfish. To maintain a moist steak, choose steaks at least an inch thick. Cooking substitutions include halibut, Mako shark and Yellowfin tuna.