If tuna is considered the steak of the sea, then think of swordfish like chicken. It’s meaty, easy-to-cook, and relatively mild in flavor—all of which make it an ideal canvas for strong, bold ingredients. But like its land-faring equivalent, swordfish can easily go from done to overdone and just as nobody wants to struggle through a piece of dry chicken breast, an overcooked filet spells dinner disaster. To set yourself up for a success, follow these simple tips:
Buy sustainably. Be on the lookout for swordfish that is caught through hand lines or harpooned from the Atlantic or Pacific Oceans and avoid imported products.
Consider the color. Swordfish is typically white-fleshed with hints of pink and orange. If the fish looks gray, skip it.
Remove the skin. While it’s a good idea to grill swordfish skin-on—that helps keep the fish moist—it’s far too rubbery to actually eat, so trim off before serving.
Go thick. Heftier slices won’t overcook as quickly. To check on doneness, use a thermometer—swordfish is safe to consume once the internal temperature hits 145 degrees.
Grilled filets get dressed up in a summery salsa made from English cucumbers, cantaloupe, parsley, and lemon juice. Get our Grilled Swordfish with Cucumber-Melon Salsa recipe.
There’s a double punch of flavor in this handheld meal: The swordfish is first coated in a paprika, garlic powder, and black pepper spice mix, then paired with a spicy sriracha aioli. Get the recipe.
Change up your #TacoTuesday routine with juicy spice-rubbed swordfish tucked into tortillas with a cabbage slaw, mango salsa, smoky tomato crema, and chunks of fresh avocado. Get the recipe.
Transform the fish into easy-to-eat patties flavored with garlic, shallot, chives, and lemon zest. Serve between your favorite type of bun or, as a healthier alternative, simply with lettuce. Get the recipe.
After a half-hour marinade in a concoction of lemon, fish sauce, and chile paste, chunks of swordfish are skewered with cherry tomatoes and snow peas, then charred to perfection on the grill. Get the recipe.
Infused with fresh lime juice and basil, these “steaks” are finished on the grill with zucchini or your choice of vegetables. Get the recipe.
— Head photo: The Stay At Home Chef.