Swordfish: the fish for non-fish people

So, I admit it — I am not really a fish eater. I used to be that person who goes to a seafood restaurant and orders chicken fingers, or who says she eats sushi but only orders the avocado roll. I have gotten better over the years, though. I now order fish and chips instead of chicken, and I actually enjoy it. And a few years ago, I had another breakthrough. Swordfish. A delicious fish for a non-fish person.

One of the great things about swordfish is that it is sustainable — it is labeled a “best choice” seafood on the Monterey Bay Aquarium Seafood Watch list. It also doesn’t really taste like fish. You’ve heard of a “swordfish steak”? Well, that’s pretty accurate. It doesn’t taste like a big ol’ ribeye, of course, but it is definitely more meaty than fishy, and that’s a positive in my book. Need another reason to love swordfish? It is great for grilling. They are easy to cook well, and hold together when flipping and searing.


An easy way to prepare swordfish is to simply season it with salt and pepper, give it a quick rub of olive oil, and throw it on the grill. Keep it on medium heat for about five minutes per side (depending on the thickness of the fish), and you’re good to go.

If you want to take your fish to the next level, consider adding a marinade. Most recipes recommend marinading the fish for at least an hour and a half to really let the juices soak in.

One of my favorite ways to prepare swordfish comes from Dorie Greenspan. Marinate the swordfish in a lovely citrus concoction (oranges, lemons, scallions and cilantro), grill, then top with a creamy avocado-tomato salsa. You can find the whole recipe here. Don’t like tomato? Try swapping in some mango or peach for a more fruity experience. Or go for a completely different flavor profile, like rosemary or thyme or cayenne or garlic. Swordfish is incredibly versatile.

So what are you waiting for? Go find your local fish market and fire up your grill!

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