Swordfish is often described as the most “meat-like” of all fish. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. Swordfish is also suited to grilling, frying and baking.
Serve Swordfish with a fuller style of wine such as a Marsanne or an oaked Chardonnay.