Ideal for grilling, or threaded onto skewers with courgettes and peppers, swordfish actually has quite a mild flavour.

Swordfish are a very firm textured game fish, whose fillets are usually sold as steaks.

Make sure not to overcook swordfish: they have low fat content so will become chewy or dry if left too long.

Swordfish are dense enough in texture to marinade for up to 20 minutes; think harissa or finely zested lime with tamarind, before pan frying.

Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.

Facts

Source of selenium and zinc

Imported by chosen suppliers

Available year-round

Serve grilled with punchy flavours