Swordfish, also called broadbill, is a large, migratory saltwater fish valued for its firm, meaty texture and mild, slightly sweet flavor. It's caught throughout the Atlantic, Pacific, and Indian Oceans.
Its dense flesh holds up to grilling, broiling, sautéing, and poaching without falling apart, and it's typically cut into steaks, kebabs, or burgers. It's popular in Mediterranean, Caribbean, and Pacific Rim cooking, and pairs well with acidic ingredients like citrus and tomato, along with garlic, oregano, basil, and chili.
Swordfish is a good source of protein, vitamin B12, selenium, and niacin, but as a large predatory fish it also accumulates more mercury than smaller species; health guidance generally recommends eating it only occasionally.