← Field Guide
Broadbill Swordfish
Xiphias gladius
Dense, meaty steaks with a mild sweetness — built for the grill.
Year-round, peak autumn to spring
From boat to bench
Swordfish are taken at depth on longlines set well offshore. The fishery is quota-managed and individually monitored. Each fish is hauled, dressed and chilled in slurry on deck, then graded for colour and fat to deliver clean, pink loins.
Health benefit
High in selenium and lean protein with brain-supporting omega-3 fats.
Easy Recipe
Char-Grilled Swordfish with Salsa Verde, White Beans & Rocket
Serves 4·25 minutes
Ingredients
- 4 swordfish steaks (200g each)
- Olive oil, salt and pepper
- Big handful of parsley, 2 tbsp capers, 1 garlic clove
- Lemon juice and olive oil for the salsa
- 2 x 400g tins cannellini beans, drained
- 1 small red onion, finely sliced
- 100g rocket leaves
- Red wine vinegar, extra olive oil
Method
- 01Warm the beans gently with olive oil, garlic and a splash of their liquid; season and keep warm.
- 02Toss rocket and red onion with red wine vinegar, olive oil and salt.
- 03Heat a grill or BBQ to high; brush steaks with oil and season well.
- 04Grill 3 minutes each side, keeping the centre just pink.
- 05Blitz parsley, capers, garlic, lemon and oil for the salsa.
- 06Plate beans, sit the swordfish on top, spoon over salsa verde and pile rocket alongside.
