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.
Swordfish steaks with a tomato and basil topping, cooked in a garlic butter sauce. Source your swordfish from a responsible fishmonger. Good alternatives are wild salmon, sea bass, tilapia or tuna.
A simple and utterly delicious fish supper. Swordfish steaks are baked with a sauce made with tomatoes, raisins, pine nuts, olives and capers.
The lively flavours of Mexico combine in this supper dish of spicy swordfish steaks paired with a salsa-style kidney bean salad based on the famous avocado dip, guacamole. Serve with boiled brown or white rice or, to carry through the Mexican theme, warm flour tortillas.
This light fish stew is a quick and easy to prepare crowd pleaser, featuring the fragrances and flavours of summer.
This tasty, simple and quick way to prepare swordfish works just as well with other firm fish.
A quick and easy barbecue fish dish, which is packed full of flavour. Swordfish is marinated in teriyaki sauce and grilled on a barbecue. Simple, but oh-so-good!
A real summer dish of cubes of marinated swordfish and lemon wedges, char-grilled (or barbecued) with baby courgettes and eaten with warm focaccia. Swordfish has firm flesh, ideally suited to cooking on kebab skewers.
An Italian swordfish recipe known as Pesce spada alla calabrese. Best cooked under the grill or on the barbecue. The dressing is so fresh and summery. It's made with lemon juice, olive oil, garlic, parsley, oregano and mint.
Cubes of swordfish are simmered in a delicious mixture of coconut milk, fresh ginger, red onion, chilli and fresh mango. A delicious combination of coconut and mango in a savoury fish dish. Serve with freshly cooked rice.
The thin slices of swordfish are stuffed with a breadcrumb, parsley, caper and cheese mixture and rolled before being baked in the oven.