Swordfish are a firm, oily fish that is good for recipes that softer fish can't be used for like kebabs, stir fries and barbecue as shown in these recipes.
This is a southern Italian dish where swordfish is simmered in wine with broad beans (fava beans). You can use other firm fleshed ocean fish as well.
A great seafood marinade of teriyaki sauce, sherry, garlic and ginger. Perfect for swordfish steaks on the barbecue.
A real summer dish, cubes of marinated swordfish and lemon wedges are chargrilled or barbecued with baby zucchini. Swordfish has firm flesh, ideally suited to cooking on skewers. Serve with warm focaccia.
These closely related tree fruits are good sources of beta-carotene, vitamin C, niacin and potassium. They also supply some fibre and, gram for gram, contain more potassium than a navel orange.
Swordfish is very special fish and the steaks should be treated right! Try this barbecued version which is stuffed with feta and spinach.
Fresh swordfish steaks are a real treat and best prepared on the barbecue. This Asian-style marinade goes perfectly with them.
If you can get swordfish steaks, this is a delicious and extremely spicy barbecue marinade with cayenne, Tabasco sauce, ginger and lime juice.
Sometimes simplicity is best. Here is a surefire way to produce perfect and delicious swordfish steaks on the barbecue. Perfect for a week night meal.
I made up this marinade just with what I had on hand and it worked very well. Try it with barramundi.
This is a wonderful way to present swordfish - basted with a chilli marinade and served with cooling cucumber sauce. Very dramatic!