Origin: East Coast, Gulf Coast
A prize amongst anglers, the Swordfish is visually impressive and as tasty as it is fierce. The meat of a Swordfish can acquire a tint, usually orange, due to its diet, with more colorful fish often commanding premium prices. Swordfish are mildly sweet, with a texture that is considered both moist and meaty. They also have moderately high fat levels, which has caused many to classify them as a more oily fish. Because they are so large and their meat is so firm, Swordfish steaks are often grilled or prepared in ways more fragile fish can’t be cooked.
Try these recipes below!