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.

Facts

Source of selenium and zinc

Imported by chosen suppliers

Available year-round

Serve grilled with punchy flavours