top of page
Premier Fish - At Home Logo  - white on clear.png

Swordfish is a superb eating fish, and is gaining in popularity on menus.

Like Tuna it is very meaty, though less oily and more like pork next to tuna. As with tuna, cook on the rare side, It also goes well with Mediterranean flavours, and is the perfect fish for the barbecue. but be careful not to overcook, their low fat content means swordfish easily turns dry.

Swordfish loins are fairly consistently available year round.


Here are five recipes to inspire you when cooking Swordfish. 


  • Swordfish with ginger and garlic 
  • Swordfish with mixed peppercorn butter 
  • Seared swordfish steaks with salmoriglio and tomato and pepper salad

  • Steamed and griddled swordfish with a fresh mint and marjoram sauce

  • Grilled Swordfish with Lemon, Mint and Basil


Swordfish, also known as broadbills is an elongated, scaleless fish, with a tall dorsal fin and a long sword which extends from its snout and is used in slashing at prey fishes. The sword is flat, rather than rounded as in marlins and other spear-nosed fishes, and has thus given rise to the name broadbill.

These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans


Swordfish Portions 170/200g - Frozen

  • Per portion

bottom of page