A swordfish steak is a cross-section cut from a swordfish, the most common way the fish is sold and cooked. Its firm, meaty texture, mild and slightly sweet flavor, and naturally high oil content let it withstand grilling, broiling, and pan-searing without drying out or falling apart.
Mediterranean cooking typically grills it and serves it with pesto, marinara, or a lemon-garlic-herb dressing. In Latin American ceviche, its firm flesh holds up well to the acidic citrus marinade. In Japanese and Hawaiian cooking, where it's known as mekajiki, it's also served raw in sashimi, sushi, and poke.
It pairs well with grilled vegetables, roasted potatoes, and rice, and with richer sauces like beurre blanc or hollandaise. It's a good source of lean protein, selenium, vitamin B12, and omega-3 fatty acids.