Buyer's guide

Available as steaks both fresh and frozen, although fresh swordfish is usually better. There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source, labelled with the MSC blue tick.

Preparation

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.