A superb eating fish, and is gaining in popularity on tables. Like Tuna it is very meaty, though less oily and more like pork next to Tuna’s steak. Swordfish loins are fairly consistently available year round. As with tuna, cook on the rare side, and try serving with a thick-cut apple sauce flavoured with chilli and lemon grass – superb! It also goes well with Mediterranean flavours, and is the perfect fish for the barbecue.