our Swordfish is freshly landed at Heathrow within 24 hours, most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold , 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.

Features: 

• A mild-tasting, white-fleshed fish with a meaty texture. It is usually sold as steaks.