Swordfish is the grill cook’s white-fish steak: dense loin, little flake drama, and a surface that browns. The failure mode is cooking it like well-done beef until it turns dry and stringy.
Use this page to shop steaks, time the grill, and order with confidence in Mediterranean and Atlantic rooms.
Aussi appelé
Swordfish · Espadon · Pez espada · Pesce spada · Xiphias
Meilleures cuissons
Hot grill steaks · Pan sear · Brochettes · Light marinade then sear
How to cook swordfish
Pat steaks dry, oil lightly, and grill over high heat about 3–4 minutes per side for a 2.5 cm steak, resting to just-opaque. A squeeze of lemon or a herb salsa is enough.
Thin supermarket pieces overcook in minutes. Ask for centre-cut loin steaks at least two centimetres thick.
Ordering swordfish
Good rooms serve moist, slightly pink-ivory centres. Grey throughout usually means overcooked. Pair with our grilling comparison if you are choosing between tuna, halibut, and swordfish.