SWORDFISH

Billfishes, swordfish and striped marlin are all grouped under the name swordfish, yet have distinctive textures and flavours.



Swordfish is often described as the most meat-like of all fish. Swordfish steaks have a very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking.



Striped marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours.



Try char-grilling but keep the centre rare to avoid dryness. Swordfish is delicious smoked and is a common entree.



“Swordfish is a large, highly migratory, predatory fish characterized by a long, flat bill.”