A superb fish from warmer waters. Swordfish is a chunky and meaty fish, but with a lighter flesh colour than Tuna. Ideal for the barbecue or a griddle pan.
Swordfish (Xiphias gladius)
Defrost thoroughly before use, remove all packaging.
For best results cook on a hot griddle.
Brush fish with oil and season.
Griddle on each side for 2-3 minutes or longer if you prefer it cooked all the way through.
Always ensure product is piping hot throughout before serving.
Do not exceed ‘use by’ date.
Keep frozen below -18˚C.
Do not re-freeze once defrosted.