General Description: The large and solitary swordfish (Xiphias gladius) roam temperate and tropical waters worldwide. Swordfish may reach 15 feet long with a huge sword as much as 5 feet long. Most swordfish are caught at night by longline during the final quarter of the moon and especially during bright, full-moon nights, when they feed heavily. The rest are caught by gill net and a very small number by harpoon. Fish stores buy sections of swordfish called wheels that may be cut into whole, half, or quarter-round steaks depending on size. Small swordfish may be sold headed and gutted as logs. Swordfish take well to marinades, especially those based on acids like vinegar and citrus juice. Steaks can be cooked from frozen. Take care not to overcook swordfish, because it quickly turns mealy and dry.

Locale and Season: Swordfish are fished in 30 countries. In the United States, swordfish supplies are usually more plentiful and less expensive in summer and fall.

Characteristics: Whole swordfish are mostly white with colored bands of blue or deep purple running lengthwise and can weigh more than 1,000 pounds, though 50 to 200 pounds is most common. Its flesh ranges from pink-orange to pink and ivory, and cooks up off-white. It has moderately high oil content and firm, meaty, moist, and flavorful, though slightly mealy, flesh. Swordfish steaks have a characteristic whorling pattern.

Swordfish loin and steak

How to Choose: Choose swordfish steaks with firm flesh and no raggedy edges, at least 1 inch thick for moist results. Dull, discolored skin is a sign of poor handling, as are steaks with signs of browning, called “burning,” which happens when a caught fish struggles and gets overheated. Frozen-at-sea (FAS), or “clipper,” swordfish are of high quality and may be less expensive.

Storage: Swordfish bought in larger sections can be refrigerated, covered with a damp cloth, for 3 to 4 days before cooking. Swordfish purchased as individual steaks can be refrigerated for 1 to 2 days before cooking.

Preparation:
1. Cut away any dark red areas, which should not show any brownness, a sign of age.
2. Cook swordfish as for tuna: grill, bake, sauté, broil, or cube and thread on kebobs for grilling. Unlike tuna, swordfish should be fully cooked.

Suggested Recipe: Swordfish with Sicilian Salmoriglio (serves 4): Whisk 1/2 cup olive oil with 1/4 cup lemon juice, the zest of 1 lemon, and 2 tablespoons hot water. Add 1/4 cup chopped Italian parsley, 2 teaspoons chopped garlic, and 3 tablespoons chopped fresh oregano. Sprinkle 4 thick swordfish steaks with salt and pepper and brush with some of the sauce. Grill or broil until just cooked through, about 5 minutes per side. Serve with the remaining sauce.

Flavor Affinities: Anchovy, capers, chiles, chili powder, corn, lemon, lime, miso, olive oil, olives, oregano, red onion, red wine vinegar, tomato, white wine.