THE FISH LIST PORTAL

 

SWORDFISH

Swordfish isn’t your average catch—it’s the heavyweight champ of the seafood world. These ocean giants can tip the scales at over 600 pounds, but don’t worry, you won’t need to wrestle one yourself. We’ve already done the hard work, slicing these sea monsters into thick, steak-like slabs that demand the spotlight on your plate. With a dense, firm, and meaty texture, swordfish stands up like a champ to grilling, searing, or roasting, holding its shape beautifully under intense heat. Unlike flaky fish, this is substantial—almost steak-like—and perfect for anyone craving a hearty, satisfying bite from the sea.

Flavor-wise, swordfish hits the sweet spot between mild and meaty, offering a clean, slightly sweet taste with a subtle whisper of ocean saltiness. It’s never fishy; instead, it delivers a fresh, mild aroma whether raw or cooked. The flesh starts out a delicate pinkish-beige and turns into an opaque ivory as it cooks, retaining moisture and richness thanks to its moderate fat content. This balance keeps it juicy without ever feeling oily or heavy. Swordfish truly shines when paired with bold marinades—think garlic, citrus, and fresh herbs—but it also holds its own simply dressed with olive oil, salt, and a squeeze of lemon. Feeling adventurous? Cube it for skewers loaded with charred peppers and onions, or toss it in a stir-fry with ginger, soy, and chili for a punchy, flavorful meal.

This is your go-to fish when you want something substantial yet unmistakably ocean-born. It’s elegant enough for dinner parties, easy enough for weeknight dinners, and so satisfying it might convert even the most stubborn seafood skeptics. Steak lovers, meet your new crush.

Ways to cook it…

  1. Pan-sear: Hot skillet, olive oil or butter. Crisp, golden crust with a tender, slightly pink center. Don’t overcook!

  2. Roast or bake: Oven at 400°F (200°C) with olive oil, lemon slices, and fresh herbs. Moist, aromatic, and fuss-free.

  3. Skewers: Cube the swordfish, thread with peppers, onions, cherry tomatoes. Grill for vibrant, smoky kebabs.

  4. Stir-fry: Quick toss with ginger, soy, garlic, and chili in a hot wok. Fast, flavorful, and a little spicy.

  5. Grill it: Thick steaks, smoky char, juicy inside. Marinate with citrus, garlic, and herbs. Cook 4-5 minutes per side.

You lucky folk – Chef Dean has only gone and shared his Swordfish Schnitzel recipe. That’s right. Crispy, golden, and gloriously indulgent. But the truth is, swordfish is the kind of fish that plays well with just about any flavour you throw at it. Personally, I’ve got my eye on trying a Black Lime Swordfish - tart, smoky, and just strange enough to be exciting. But don’t stop there. This fish is a blank canvas with backbone.

I’ve grilled it on skewers after marinating it in chilli oil, sea salt, and lemon – a little fiery, a little sharp, and totally moreish. Friends of mine have gone full kebab-mode, layering swordfish chunks with salty bacon, onions, and peppers – the bacon fat melts over the fish as it cooks and... well, you can imagine the rest. It’s basically a seaside barbecue dream.

Feeling fancy? Try your hand at a Mediterranean Stuffed Swordfish. Sounds intimidating, but it’s easier than it looks. Just butterfly a steak, stuff it with olives, sun-dried tomatoes, herbs, and a bit of crumbly feta, then bake or grill until it’s cooked through and the filling is bubbling. It’s the kind of dish that makes people think you went to culinary school when really, you just had ten minutes and a good fishmonger.

The bottom line? Swordfish is endlessly versatile, surprisingly forgiving, and always up for a new adventure. Whether you're pan-frying, grilling, stuffing, skewering or schnitzel-ing, this fish is ready to show off. Go on – get stuck in.

Pairings

Swordfish is no shrinking violet when it comes to flavor or texture, so it deserves drinks with personality that can stand up to its boldness. A White Rhône blend (Marsanne/Roussanne) is a lush, floral choice that wraps beautifully around grilled swordfish, especially when rosemary, thyme, or lemon butter are involved. For something more adventurous, orange wine brings a slight tannic grip and earthy depth perfect for Mediterranean spice rubs or roasted aubergine sides. If you want fresh and zippy, Txakolina—the lightly fizzy Basque white—is like a sea breeze in a glass, ideal with ceviche or citrus-marinated skewers.

On the spirited side, a citrus mezcal margarita adds smoky, citrusy contrast to swordfish’s natural sweetness, especially when grilled hard—don’t forget a charred lime wedge to seal the deal. The herbaceous, vibrant Gin Basil Smash pairs like a dream with green sauces like chimichurri or pesto, bringing garden party vibes to your grill night. For something refined, a Japanese whisky highball—clean, effervescent, subtly smoky—is stunning alongside soy, sesame, or ginger-glazed swordfish. And if you’re feeling rebellious, try a dry sherry and tonic: bone-dry fino or manzanilla topped with tonic and a twist of grapefruit peel offers a salty-savory snap that somehow makes swordfish taste even more luxurious.

Not drinking alcohol? No worries—grab a sparkling yuzu soda or a fresh cucumber and mint cooler for a crisp, refreshing hit that cuts through the richness. A ginger and lemongrass iced tea brings bright, zesty notes perfect with citrusy or herbaceous swordfish dishes. Or try a homemade basil lemonade—herbaceous, tart, and slightly sweet—to echo those green sauces and complement the fish’s natural sweetness. With swordfish, whether spirited or sober, the right drink can elevate your meal from great to unforgettable.