Swordfish is a meaty white fish that's great for the barbecue. Many varieties of swordfish are sustainable choices, including those from the North Atlantic, Canada, and the East Pacific. When in doubt, ask your fishmonger.
A simple white wine marinade makes this swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.
Swordfish is marinated in white wine and soy sauce flavoured with ginger, then stuffed with rocket and tomato and grilled for a fresh summer meal.
White wine, lemon juice, garlic and soy sauce flavour this marinade for swordfish steaks cooked on the barbecue.
Teriyaki is a popular cooking style in Japan. It derives from teri, meaning ‘shine’, and yaki, which means ‘to grill’. The teriyaki marinade used to coat fish or meat is usually made with soy sauce, rice and sugar and can be bought ready-made from most supermarkets. It has an intense flavour, so you only need to use a little.
Succulent swordfish is baked in a simple, delicate Caribbean-inspired chutney marinade. An innovative way to use a store-cupboard staple.