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  NILE PERCH I PANGASIUS I RED SNAPPER I TUNA I MAHI-MAHI I SwORDFISH I BARRAMUNDI I PARROT FISH I SCALLOPS I TILAPIA  
"Swordfish is a large, highly migratory, predatory fish characterized by a long, flat bill."
swordfish

Billfishes, swordfish and striped marlin are all grouped under the name swordfish, yet have distinctive textures and flavours.

Swordfish is often described as the most meat-like of all fish. Swordfish steaks have a very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking.

Striped marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours.

Try char-grilling but keep the centre rare to avoid dryness. Swordfish is delicious smoked and is a common entree.

Nutritional Information Per 100g of raw Sworfish

Calories
Proteins
Cholesterol
Total Fat
Saturated Fat
Thiamin
Vitamin A
Vitamin C
Riboflavin
Sodium
Potassium
Calcium
Iron

121
19.8g
39mg
4g
1g
0.0mg
120 IU
1.1mg
0.1mg
90mg
288mg
4.0mg
0.8mg


 
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