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Bradley’s guide to cooking swordfish

guide to cooking swordfish

Swordfish is one of our favourite types of fish to cook. It might seem like an intimidating fish to prepare but it’s not that complicated. The great thing about cooking swordfish is that you can choose to dress it up or down because it truly is a quality fish that can take centre stage.

Swordfish contains lots of healthy Omega-3 fatty acids and has a high content of selenium which can help improve cardiovascular health. It’s a good protein source for those with an active lifestyle and can provide you with enough energy to get through your day while providing a good amount of nutrients to help you stay focused.

Here’s what you need to know about cooking swordfish.

It’s a meaty fish

You can buy swordfish steaks which are hefty cuts that feel more like rib eyes than fish fillets, with a meaty, juicy texture to match. It’s this texture and size that makes swordfish so appealing to even the most carnivorous meat lovers. When buying swordfish steak you want to make sure you’ve got a nice thick cut which will hold its shape when cooking.

It’s a blank canvas

Swordfish is relatively mild in flavour, which means you can pair it with just about any sauce, marinade, or topping. The firmer, more substantial texture means you can use heavier sauces that you might otherwise associate with chicken or pork, and would be too much for other types of softer, flakier fish.

The great thing about swordfish is that you can take it in any flavour direction you like. Two of our favourite swordfish recipes are to grill it with chimichurri sauce or to pan-roast steaks with mixed-peppercorn butter.

It’s so versatile and pretty much foolproof

Swordfish can be seared, roasted, broiled, or grilled and it turns out well pretty much any way you choose to cook it. We told you it’s not that complicated! You’ll always want to cook the swordfish all the way through, you don’t have to do any guesswork to figure out when it’s done. You’ll know that your swordfish steak is down when it turns opaque up the side. Once it feels firm to the touch and flakes easily with a fork, you’re good to go. Just don’t forget the oil. While it is an oil-rich species of fish it benefits from being marinated or brushed generously with oil before cooking as this helps prevent it from drying out during cooking. Serve with a full-bodied white wine like a Chardonnay for a beautiful pairing!

Buy swordfish steak loin online.