Swordfish

Swordfish

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Swordfish is a firm, succulent and meaty fish whose texture can be compared to that of tuna. Our swordfish comes from sustainable sources and is usually cut into steaks with the skin removed, ready for cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, garlic and soy.
Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.

Grilled: for 4 swordfish steaks, make the marinade with 8 tbls of olive oil, 2 tbls of lemon juice, salt and pepper, a clove of garlic finely chopped and a handful each of mint and coriander.
Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade in the fridge for 30 minutes.
Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 34 minutes on each side. Remove from the pan and leave to rest in a warm place for 5 minutes.
Turn the heat down and add the remainder of the marinade sauce to the pan, stir for a minute to heat through, then spoon the sauce over the steaks. Good with a tomato and green bean salad in a mustard dressing.

Barbecued: A simple white wine or cider marinade makes this swordfish dish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.
Stir a 110ml of white wine (or cider), 5 cloves of garlic finely chopped and 1 teaspoon of rosemary together in a medium baking dish. Season the swordfish steaks with salt and pepper, place in a baking dish and turn to coat. Cover and refrigerate for 30 minutes.
In a small bowl, stir together the juice of 1 lemon, 1 tablespoon of olive oil and a 2nd teaspoon of rosemary. Set aside.
Preheat barbecue for medium heat. Transfer the steaks to a kitchen roll lined dish, and discard the marinade. Lightly oil the barbecue grate to prevent sticking. Cook the fish steaks for 10 minutes, turning once, until easily flaked with a fork. Remove to a serving plate and spoon the lemon sauce over the swordfish. Very moreish.

The kebabs just need to brushed with a little oil and grilled or barbecued on each side for 3-4 minutes.

Delivery Pricing
The courier charge for national deliveries is 12.50.
We charge an 8.50 flat rate for local Devon deliveries.
Orders over 50 are free of charge.

Saturday deliveries are subject to a 35 courier surcharge.

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THE DEVON FISHMONGER

Based in Honiton, East Devon, we are an independent traditional fishmonger with many years experience, committed to providing fresh fish and shellfish of the highest standard and professionally
prepared to your requirement. Orders also taken via our Devon Fishmonger online shop.

DELIVERY

We charge an 8.50 flat rate for local East Devon deliveries only.
The courier charge for all UK deliveries is 12.50.
Orders over 50 are free of charge.

SECURE PAYMENT

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