Swordfish

I've never had it, but I believe you can treat it like you would Salmon; it's a dense, meaty fish so slow cooking on a lower heat can work. Grilled or en papillote (or "en tinfoil" 'cos lets be honest) should be a safe bet.

Grill it with lemon or other citrus. If it's your first time keep it simple! Then you'll know what works with it. Also have some greens like broccoli with it and perhaps a simple sauce

>>8217845
Look out for worms.

File: swordfishschnitzel.jpg (103KB, 700x466px) Image search: [Google]

103KB, 700x466px

I had swordfish schnitzel the other day, was tasty! Pic related.

>>8217845
>40% off swordfish fillets
I would be tempted to follow this anon >>8217863

But I wish OP would post the finished article when it comes to threads like these.

>>8217885
Fine, I'll grill it tomorrow and post a picture of the finished dish if this thread is still up then.

>>8217863
The one time I made swordfish, I did this and it came out pretty good.

hope you like mercury poisoning

Olive oil, garlic, parsley, lemon.

>>8218159
If you eat it everyday maybe

But otherwise, ops fine

Swordfish is a very "heavy" for a fish, to me it feels like eating a light steak if I am making any sense, it's good stuff.

I usually grill it and have a simple dressing of lime juice, fish sauce, little sugar, chilli and coriander, rice on the side

Don't eat it, it's filled with worms and pennella filosa

Enjoy your mercury lmao

Had swordfish years ago in Greece. I was about 10 and was disappointed I didn't get a huge swordfish with the sword on and everything but what I ate was delicious. More like 'meaty' than a tuna steak (or heavy as another anon said).