Swordfish, Steaks S&B

Swordfish is a fantastic fish to eat, and should melt in your mouth when cooked. It has a pale white to pinkish flesh, with a high oil content.

The texture of Swordifsh is meaty, similar to premium cuts of beef, but it is very tender and has a very mild, slightly sweet flavour.

Preparation: Ideal for grilling, pan-frying and roasting. It's use in raw dishes is increasing. Swordfish Carpaccio is also a popular dish.

Availability: Caught and available all year round. Weekly supply occasionally subject to catch.

Shelf life: Best consumed on arrival or within 3 days from receiving product.

Fish for your health: As a rich, oily fish, it is an excellent source of Omega 3, which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A rich and fruity Chardonnay has the full flavor and texture to meet a meaty fish head-on without clashing. Alternatively a Pinot Noir has the backbone to stand up to meaty fish, yet a softness and elegance that assures it will not overpower.

Sword Fish Recipes:

Rosemary Sword Steaks with Sweet Chilli Prawns and Chorizo

Swordfish with Caper, Gherkin & Chilli Butter Sauce

Swordfish Belly & Clams

Swordfish Butties & Skewers

Roasted Swordfish & Chourizo