THE FISH LIST PORTAL

 

SWORDFISH

Swordfish isn’t your average catch - we’re talking serious heavyweight status here, with some specimens tipping the scales at a whopping 600lbs. Thankfully, you won’t have to wrestle one onto the kitchen counter yourself, we’ve cut it for you. It’s usually sold in thick, meaty steaks. When it comes to cooking, swordfish really comes into its own on the grill. While plenty of fish can handle a bit of flame, swordfish absolutely thrives under it. The firm, almost steak-like texture holds its shape beautifully, and the flavour – subtly sweet with a hint of the sea – only gets better with a bit of char. It’s a true all-rounder in the kitchen. Swordfish steaks and skewers are classics, but it’s just as lovely pan-seared, oven-baked, or even popped into a stir-fry if you're feeling adventurous. It’s the fish you reach for when you want something hearty and satisfying, but still unmistakably from the sea.

Summary

  • Flavour: Mild, slightly sweet, and clean — richer than most white fish, with a subtle meatiness; not "fishy"

  • Texture: Dense, meaty, and firm — similar to tuna or even steak-like; holds up well to high-heat cooking

  • Fat Content: Moderate — provides moisture and richness without being oily

  • Aroma: Fresh and neutral when raw; remains mild when cooked

  • Colour (Raw): Pinkish-beige with a slightly translucent appearance

  • Colour (Cooked): Turns opaque off-white or ivory, retaining a dense and juicy texture

  • Culinary Versatility: Ideal for grilling, broiling, or pan-searing; great with marinades, citrus, garlic, capers, tomatoes, and bold herbs or spices

Note: Due to its firm texture, swordfish is often served as steaks and pairs well with more robust flavours than flakier white fish.

Booze Pairings

White Rhône Blend (Marsanne/Roussanne): Lush, floral, and textural — pairs beautifully with swordfish grilled with rosemary or lemon butter. Orange Wine: Slight tannins and earthy complexity make this a fun, unexpected match with grilled swordfish, especially with Mediterranean spices. Txakolina (Basque White Wine): Light, slightly spritzy, and saline — a brilliant partner to swordfish ceviche or a citrusy preparation. Citrus Mezcal Margarita: Smoky mezcal brings contrast to swordfish’s sweetness, while lime and orange liqueur brighten it up — ideal for char grilled swordfish. Gin Basil Smash: Herbaceous and vibrant — echoes green sauces (like pesto or chimichurri) often served with swordfish. Japanese Whisky Highball: Clean, bubbly, and refined — perfect for a soy-glazed or sesame-crusted swordfish.

Recipes We Like

I want try this: Black Lime Swordfish. But frankly you can introduce this fish to any falvour and method of cooking. I’ve grilled in skewered, after marinating it in chili oil, salt and lemon. Friends have made kebabs with salty bacon squeezed between the cubes. Go for it!!