Swordfish

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

When I've got to cook for a crowd but don't have it in me to make something elaborate, I turn to this hands-off stunner of a swordfish steak recipe.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak.

It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.

Meaty and flakeable, these fillets don't mind being tossed.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Feel free to substitute chard and radicchio for the endive.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

This healthy swordfish recipe is beautifully flavored with shallots, garlic, and green olives.