Just as tuna, swordfish is more like meat than fish. It is a sturdy fish, light pink in color. Do not bake too long for him to keep it moist.
A few minutes suffice to bake in a grill pan. To have a diamond pattern on the grilled swordfish, you fry it first 2 m on one side, then 2 m on the other side. Then turn the fish a quarter turn and cook it on each side for another minute. So you get a nice diamond pattern.
Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.
A few minutes suffice to bake in a grill pan. To have a diamond pattern on the grilled swordfish, you fry it first 2 m on one side, then 2 m on the other side. Then turn the fish a quarter turn and cook it on each side for another minute. So you get a nice diamond pattern.
Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.
