Swordfish Skewers with Salsa Verde
Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish.
Fried Fish in Adobo
Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an addictive little tapas snack.
Swordfish with Romesco Sauce
Chef Jonathan Waxman of NYC's Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles.
Grilled Swordfish with Tangy Onions & Fennel
A riff on the classic Venetian dish sarde in saor, this recipe combines meaty swordfish with vinegared onions and smoky grilled fennel. Look for swordfish steaks that have a nice sheen and are relatively thin; they're more tender than heftier steaks, which can be mealy.
Grilled Swordfish with Tomato-and-Cucumber Salsa
Cooking fish on an outdoor grill is one of the joys of summer. Firm swordfish steaks are particularly well suited to this method, and here we've topped them with a seasonal salsa of cucumber, dill and grilled tomatoes. The dish can also be made in the broiler.
Sylvie Chantecaille adapted this Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence, by adding lots of orange bell peppers.
Swordfish with Orzo, Pistachios and Olives
A perfect weekday dinner, this dish takes just under 30 minutes to prepare.
Rachael Ray's Pasta Shells with Swordfish
In addition to hosting Food Network's 30 Minute Meals and $40 a Day, Rachael Ray is the author of five cookbooks, including three 30-Minute volumes.
Penne with Swordfish, Mint, and Pine Nuts
In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
Chile-Rubbed Swordfish Kebabs with Cucumber Salad
Swordfish is an extra-healthy choice since it's a source of omega-3 fatty acids, but the assertive spice rub here also works well on shrimp and pork tenderloin.
Swordfish with Vegetable Couscous and Tomato Vinaigrette
A fluffy mound of couscous, studded with diced fennel and summer squash, makes a lovely bed for a succulent seared swordfish steak. Topping it off is a vinaigrette that's chunky with fresh plum tomatoes. If you like, you can grill or broil the swordfish steaks instead of sauteing them.