Swordfish Steak Premium Grade East Coast NSW 160g - 180g x 1 Piece

Sustainably managed and caught off the east coast of New South Wales, this beautiful swordfish steak features cream-pale pink flesh that is firm, lustrous, and moist.

The firm, tightly grained flesh of swordfish holds together well in soups, curries, and casseroles, and can also be cubed for kebabs. Swordfish also handles high heat exceptionally well, making it ideal for barbecuing or charring, simply finished with a drizzle of olive oil and lemon.

This high-quality swordfish has been prepared with the skin and bloodline removed and is also perfect served raw, sashimi-style.

Swordfish pairs beautifully with anchovies, capsicum, chilli, citrus, garlic, ginger, mirin, olives, olive oil, onion, sesame oil, tomato, soy sauce, vinegar, and wasabi.