How to cook swordfish

Information for swordfish in our free cooking ingredients collection.

Swordfish

There is only one species of swordfish, named for its unusually long and slender upper jaw. It is found in temperate waters throughout the world and is common in the Atlantic Ocean, North Sea, Baltic Sea, and the Mediterranean Sea. Capable of moving through the water at up to 60 miles an hour, it is known for its power and muscular, scaleless body. It usually weighs between 200 and 500 pounds and measures between 6 and 10 feet.

How to cook swordfish

Swordfish is a rich-flavored fish with firm, meaty flesh. It is commonly purchased as fresh steaks and fillets, but it also can be found smoked, frozen, or canned. Because the flesh of swordfish is so firm, it can be prepared in almost any manner, including sauteeing, grilling, broiling, baking, and poaching.

Serving suggestions

The rich flavor of swordfish stands up to sauces with pronounced flavor, such as tomato-caper or basil-garlic. Swordfish is also a good fish for grilled kabobs, another low-fat, healthful way to serve fish.

• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam
• Crab
• Lobster
• Mussels
• Octopus

• Heart
• Kidney
• Liver
• Sausage
• Game meats
• Fish
• Cod
• Flounder
• Halibut
• Perch
• Striped bass
• Catfish

Pagination   [1]   [2]   [3]   [4]   [5]   [6]   [7]

Cooking ingredients  •  cooking-ingredients.com © 2009

Sitemap  •   Privacy policy  •   Contact