Swordfish
The swordfish is named after its bill resembling a sword. The flesh can range from white or ivory to pink or orange. All Swordfish turn beige in color after cooking. This large saltwater fish has meaty, rich-tasting flesh. Its exceptionally firm flesh makes it a good choice for kebabs.
Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The mildly sweet flavor is perfect for the addition of marinades and sauces. This texture also makes swordfish excellent for grilling and helps prevent the steaks from falling apart on the grates. For moist grilled swordfish, select steaks that are at least 1 1/4 inches thick and try marinating it in garlic, lemon and olive oil first.
Swordfish Steak
A piece of fish that is cut perpendicular to the spine and may include bones. There are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity. Cut thick steaks into serving-size portions to allow even heat penetration.