Broadbilled swordfish, broadbill, espada, emperado
Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking.Swordfish steaks have a whorling pattern and shouldn’t be confused with the mako shark’s more circular meat pattern. Swordfish also has a smooth skin; mako’s is rough.
Fresh: H&G, Sides, or “halves”, Loins (or “quarters”), Steak-ready loins, Wheels, Chunks (slabs or sections), Steaks Frozen: H&G, Sides, Loins, Steak-ready loins, Wheels, Chunks, IQF steaks
Halibut, Mako shark, Yellowfin tuna
Any recipe that works for tuna will work for swordfish. While traditionally swordfish is served baked with a slice of lemon, more chefs are preparing it in ways that stretch it, like swordfish kebabs with dipping sauces. Swordfish is excellent for marinating and grilling. It can also be easily cooked from a frozen state. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick. Baste with olive oil and lemon juice before and during cooking.
Australia, Brazil, Canada, Chile, Costa Rica, Italy, Japan, Mexico, Singapore, South Africa, Spain, Taiwan, United States, Uruguay