Swordfish has great flavour and texture and is one of the easiest fish to prepare. The key to cooking swordfish is simple - do it hot and do it fast in a pan or on the grill. It's also ideal for baking or used in curries and can be served raw as carpaccio.

Swordfish steaks have become a favourite with chefs as they taste sensational and look great when cooked, making it easy to present a stylish dish, fast. Swordfish has no bones, so there's no waste, and it can easily be cubed to use on skewers, in curries or salads.

Cooking Swordfish:

• Heat the fry pan or grill
• Brush the swordfish steaks with a little olive oil
• Season with pepper and salt
• Cook for two minutes on both sides (the length of time will depend on the thickness of the swordfish, it is cooked when it has just turned white)

Please click for swordfish nutrition information.