VARIETIES | SWORDFISH
Swordfish is a great choice for those wanting to try something a little different
While less well-known that many other varieties, swordfish is a great choice for those wanting to try something a little different. The chunky steaks are easy to cook on a barbecue or can be pan-fried or chopped into stir-fry portions. Keep it simple with a pan-fry sprinkled with lemon, garlic and a little basil.
Don Hancey’s Cooking Tip
Swordfish fillets can take the heat making them the perfect fish to cook on a char-grill. The double loin cut, skin off flesh is delicious and meaty. Marinate with a good Western Australian olive oil, garlic, lemon and then flame grill. If your adept with a very sharp knife then I suggest slicing its firm belly very thin and serving it raw with a ponzu sauce.