A collection of my favourite swordfish recipes using all parts of the fish.
Swordfish is an endanger species, so when a swordfish is killed the meat must be used to its full.
I wrote an article last year on how to recognize if a swordfish is fresh, now I want to show you how each part of the fish can be cooked.
It is an ideal dish for dinner parties. A wheel should weight 2 kg, it is cooked in the oven and can serve up to 8 people.
To make sure it keeps its form when cooked, you have to remove the cartilages and the bones.
To keep the meat moist, the wheel is cooked in the oven but covered with aluminium foil and at bain-marie (the pan is immersed in water).
It is tastier because it has more fat and costs half the price of the steak meat.
Because it is full of cartilage it needs to be cleaned, but it is easily done when cooked.
The neck is first stirred fried and removed from the pan, and the oil with the fish juices used to cook the fresh tomatoes.
The cleaned swordfish and the fried aubergines are added once the tomatoes sauce is cooked.
I hope you have enjoyed this article and that you find some inspiration from these recipes.
When cooking fish I always recommend to cut it over a dedicated fish board as it is more hygienic.
I use a Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools