Swordfish is awesome. It’s fish, so it’s great for you, and it’s REALLY meaty and firm, so you feel like you’re eating a serious steak.
I think the worst thing you can do to any fish, but swordfish in particular, is to over-think it and throw too many flavor enhancers at it. You end up hiding the sweet, slightly briny flavor that comes from the sea, and that’s just kind of disappointing.
The other beautiful thing about swordfish is that since it’s such a firm fish, you can cook it pretty much any way you please, and it generally won’t flake and disintegrate on you the way other fish can. I’ve chopped it up and thrown it in a curry, and it’s stayed in perfect cubes. Fantastic!
My favorite way to eat swordfish, however, is still simply grilled with a little olive oil, lemon juice, and salt.
Works really well with assorted grilled veggies – tonight I had grilled portobello mushroom, asparagus, and eggplant. Also all just hit with a little olive oil and salt.
Healthy AND delicious. How can you go wrong?
PS I say grilled, but it’s cold out and I’m lazy, so what I really mean is “thrown into my George Foreman” =)