According to Fish Watch by the National Oceanic and Atmospheric Administration, swordfish has a slightly sweet, mild flavor. The texture is firm and meaty, so it is a good fish for grilling.
Chefs can buy swordfish whole without the head or guts or as steaks. It is a lean cut, though it stays moist through the cooking process as long as it is not overcooked. It is also used raw in sushi. Most U.S. swordfish comes from the Pacific Ocean.
Swordfish is a nutritious cut of meat. Just 100 grams of swordfish has nearly 20 grams of protein and only 121 calories. It is high in selenium, niacin and vitamin B12.
