Swordfish is best char-grilled, pan-fried or barbequed. The fish stands up well to strong flavours including chilli, ginger, sesame, soy and garlic. Although it is an oil-rich species of fish it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.
These are boneless loins that are line-caught wild fish, 6-8oz 5-6 per 1kg.
Serve with a chilled Californian Chardonnay or an Australian Semillon white wine.
These are skinless, boneless loins, which are line caught with 5/6 individually vac packed in a 1kg bag.