Swordfish, Skin-Off, Fresh, +/-1.5kg

These fish are found largely in tropical parts of the Pacific, Indian and Atlantic oceans. Rich and meaty, swordfish has a similar texture to that of tuna.  

Due to its firm texture swordfish can be cooked in various ways compared to less meatier fish. Succulent and meaty in flavour, it has become ever more popular in various cuisines across the globe. 

It is best cooked on the barbecue, char-grilled or pan-fried and with generous amounts of oil during cooking to prevent it from drying. 

Try marinating swordfish steaks in olive oil, white wine, garlic and and lemon juice before grilling over a barbecue. Garnish with a little parsley, a sprinkle of salt and little more lemon juice.