Available as steaks both fresh and frozen, although fresh swordfish is usually better. There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source ...

We may receive a commission on purchases made from links. Swordfish's culinary power is no secret. Delicate and subtle yet still flavorful enough to make an impact, this protein holds unparalleled ...

Put the swordfish steaks on top and rub them around the pan. Turn them over, so they are all coated in oil and garlic, and add a little extra salt on top of each steak. Bake for about 15 minutes.

Slice swordfish horizontally to form 4 (½-inch-thick) cutlets. Sandwich cutlets between plastic wrap and, using a meat tenderizer or heavy pan, pound each one to a ¼-inch thickness. (Take care ...

Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.

This works well paired with grilled or roasted vegetables, but the swordfish also works great on a soft roll for a great sandwich. Want to fire up new recipes on your grill? Check out and ...