mezzomediSwordfish
Dense, meaty swordfish, with firm, almost steak-like flesh that grills beautifully.
Swordfish is a sea fish with firm, white flesh, with a slightly pronounced and sweet taste. Its dense and structured texture allows it to withstand intense cooking without flaking. It is a central ingredient in Mediterranean cuisine, particularly in Sicily, Greece, and Spain, where it is grilled, braised, or prepared on skewers.
Best pairings
Olive oil Classic88%Fundamental in the Mediterranean: olive oil enriches grilled or pan-fried swordfish, a universal flavor carrier.
Basil Classic88%An emblematic Provençal pairing: basil and tomato with grilled swordfish, a signature of the Mediterranean.
Lemon Classic84%Lemon on grilled swordfish.
Red bell pepper Classic84%Sweet red bell pepper balances the intensity of swordfish, a classic in Spanish and Provençal cuisines.
Tomato Classic82%Swordfish with tomato, Sicilian style.
Rosemary Classic82%A powerful Mediterranean herb: rosemary elevates grilled swordfish, its woody aroma framing the fish's richness.
Thyme Classic82%Thyme from Provence: naturally accompanies grilled fish, an herbaceous note that prevents heaviness.
Caper Classic81%Swordfish with capers and tomatoes, Sicilian style.
Black olive Classic80%Swordfish and olives, Messinese style.
Extra virgin olive oil Classic80%Grilled swordfish with olive oil.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with swordfish?
Swordfish pairs especially well with olive oil, basil, lemon, red bell pepper and tomato. Fundamental in the Mediterranean: olive oil enriches grilled or pan-fried swordfish, a universal flavor carrier.
When is swordfish in season?
Best season: summer.
What can I substitute for swordfish?
If you don't have it, try: tuna, sea bass, hake.