DescriptionIf cows had gills, they'd be swordfish. These steaks have a firm, meaty texture that's closer to filet mignon than to fish. It has a clean flavor that's definitely fish yet not really fishy, and surprisingly mild. You can cook swordfish in the oven or on the stovetop, but these steaks practically cry out to be grilled. We love to marinate them for even more flavor.Origin
USA and New Zealand
For best results, rinse under cold running water and pat dry before preparing according to your favorite method.