Fish

Swordfish

Swordfish (Xiphias gladius) is a large oceanic billfish with dense, meaty, moderately fatty flesh that steaking well—closer to a beef chop than to delicate white fish. Colour ranges from ivory to pink-orange depending on diet; a dark bloodline along the steak is normal and can be trimmed if strongly flavoured. The sword is not eaten; loins and cross-cut steaks are the market cuts. Grill or pan-sear hot and fast to medium just-done—past that the meat dries and turns stringy. Mediterranean, Atlantic, and Pacific fisheries supply restaurants; sustainability varies by gear and stock, so prefer well-managed sources. High on the food chain, so mercury is a consideration for frequent eaters. Oil, citrus, herbs, and bold sauces suit the firm texture.