Anyone who has a little bit of knowledge regarding swordfish cooking will probably tell you that it is endangered and that you should seek out an alternative. It is true that in the 1980s and 1990s it was overfished and became quite rare, and subsequently more expensive. However, in recent years, with fishing being more regulated it is now much more plentiful, especially in American waters.

Wherever you go to shop you will almost always find swordfish sold as steaks as it is by far at its best when it is grilled, and the steak shape is ideal for this. Swordfish is famed for its texture as, like monkfish, it is more meaty than fishy, this adds to its popularity as those who don’t like fish will often find that they do like swordfish. Its meaty texture also keeps it in one piece when it is on the grill. Swordfish cooking is best when it is kept simple, by only cooking with a few ingredients you will be sure to retain its distinctive taste. Simply seasoning it with salt, pepper, a drizzle of oil and a sprinkling of dill will ensure it is at its best.

To stop it from drying out during the cooking process you should leave the skin on to retain the moisture and only remove it before serving. Some chefs would argue that you should only salt it towards the end of the cooking process as the salt will draw the moisture out during cooking making the fish dry.

Swordfish cooking begins by ensuring you buy only the best quality you can find. Swordfish when uncooked ranges from white to pink and beige, but a general rule is that none of it should be brown. Dark reds are fine. If you are not using it on the day of purchase then it will need to be kept in the refrigerator. Before doing this rinse it with cold water as this will wash off any of the excess juices which prevents the fish from staying fresh, dry it off and store it in the fridge on a metal rack over a tin so it doesn’t get the opportunity to sit in its own juices.

Like all fish, swordfish will be at its best when it is not overcooked. Swordfish cooking can be carried out using a variety of different methods. You can experiment with the different methods to see which of them you prefer. They include poaching, steaming, frying, grilling, baking and broiling.

If you would rather be a little more adventurous with your swordfish cooking there are more in depth recipes you can try. Swordfish with lemon and capers works particularly well as ideally you will want to keep the swordfish simple and make a salsa or similar to serve with it, perhaps as a sauce to pour over the top. Combine lemon and lemon zest, olive oil, garlic and capers and give it a good mix and then spoon a small amount over the top of grilled swordfish.

For swordfish recipes and other great fish dishes in the UK, click here now!

For swordfish recipes and other great fish dishes, click here now!