Espadarte

Naturalis Biodiversity Center, CC0, via Wikimedia Commons

Swordfish is a large, fast-swimming ocean predator with firm, meaty, mildly flavored flesh that resembles a pork chop in texture. It is sold as thick steaks and is ideal for grilling or pan-searing. Its low moisture content means it can withstand high heat without falling apart. It is popular across the Mediterranean and in Mexico where it is used in tacos and ceviches.

Culinary substitutes

Tuna

Both are large, meaty ocean fish sold as steaks and suited to grilling — tuna is richer and eaten rare, swordfish is drier and cooked through.

Dorado

Both are firm ocean fish suited to grilling as steaks — mahi-mahi is moister and sweeter, swordfish is drier and more intensely flavored.

Handling fish at home

$ · searing fillets and whole small fish, plancha-style

Get crisp skin instead of a fillet welded to the pan

Skin-on fillets, which need a hot, even surface to release cleanly.

Lodge 12-Inch Cast Iron Skillet

View on Amazon →

$$ · filleting, skinning, and trimming whole fish

Fillet a whole fish without wasting half of it

Following the bones and contours of whole fish with a narrow, flexible blade.

Victorinox Fibrox 8-Inch Flexible Fillet Knife

View on Amazon →

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear