Apples adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
swordfish
+ Add to WorkbenchAbout this ingredient
A large, migratory pelagic fish (Xiphias gladius) with dense, meaty, white-to-light-pink flesh and a firm, steak-like texture — the original "fish steak" and t…
58 pairings
Editorial
Flavor profile
Swordfish's firm, dense flesh structure (close-grained, with large muscle segments and little connective tissue) is uniquely suited to grilling in thick steaks — the muscle won't break apart and holds grill marks beautifully. The target thickness for grilling is 1 to 1.5 inches: thinner and the fish overcooks before char develops; thicker requires extended grill time that risks drying the interior. Internal temperature target: 130–135°F/54–57°C for moist, juicy swordfish (slightly translucent in the center). Swordfish cooked to well-done becomes dry and chalky — the moderate fat content (about 5%) is insufficient to compensate for over-cooking. The flavor is mild enough to work with assertive Mediterranean preparations: salsa verde, chermoula, caponata, lemon-herb compound butters. The classic Mediterranean-Italian preparation — swordfish in agrodolce (sweet-and-sour sauce of onions, pine nuts, raisins, and vinegar) — is the Sicilian standard. Mercury content note: as a large apex predator, swordfish accumulates methylmercury; consumption should be limited, particularly for pregnant women.
Pairings
Flavor relationships
Pairs well with
apples
bacon
basil
bay leaf
beans, white
bread crumbs
butter
capers
caponata
carrots
cayenne
celery
chili powder
cilantro
coconut milk
coriander
cream
cumin
currants
curry
fennel
garlic
lemon, juice
lemon, zest
lemon, preserved
lemongrass
lime, juice
lime, leaf (kaffir)
lime, zest
mint
oil, corn
olive oil
olives
onions
orange, juice
oregano
parsley, flat-leaf
pepper, black
pepper, red
pineapple
pine nuts
pistou
potatoes
red pepper flakes
rosemary
saffron
salt, kosher
salt, sea
scallions
shallots
star anise
stocks, chicken
stocks, fish
stocks, shrimp
tabasco sauce
tomatoes and tomato sauce
vinegar, balsamic
wine, dry white
apples
Apples adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
bacon
Bacon adds savory richness and browned depth that gives swordfish more weight and turns it into a heartier dish.
basil
Basil adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
bay leaf
Bay Leaf adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
beans, white
Beans, White adds earthy body and protein, pairing well with swordfish's savory or fresh notes in stews, salads, and sides.
bread crumbs
Bread Crumbs adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.
butter
Butter adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
capers
Capers complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
caponata
Caponata complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
carrots
Carrots adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
cayenne
Cayenne brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
celery
Celery adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
chili powder
Chili Powder brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
cilantro
Cilantro adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
coconut milk
Coconut Milk adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
coriander
Coriander adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
cream
Cream adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
cumin
Cumin adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
currants
Currants adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
curry
Curry adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
fennel
Fennel adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
garlic
Garlic supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
lemon, juice
Lemon juice brightens swordfish's meaty richness and keeps grilled preparations clean.
lemon, zest
Lemon, Zest brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lemon, preserved
Lemon, Preserved brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lemongrass
Lemongrass brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, juice
Lime, Juice brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, leaf (kaffir)
Lime, Leaf (Kaffir) brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, zest
Lime, Zest brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
mint
Mint adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
oil, corn
Oil, Corn adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
olive oil
Olive Oil adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
olives
Olives adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
onions
Onions supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
orange, juice
Orange, Juice brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
oregano
Oregano adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
parsley, flat-leaf
Parsley, Flat-Leaf adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
pepper, black
Pepper, Black brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
pepper, red
Pepper, Red brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
pineapple
Pineapple adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
pine nuts
Pine Nuts adds nutty richness and texture that gives swordfish more contrast and substance.
pistou
Pistou complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
potatoes
Potatoes gives swordfish a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
red pepper flakes
Red Pepper Flakes brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
rosemary
Rosemary adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
saffron
Saffron adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
salt, kosher
Salt, Kosher adds seasoning or sweetness that balances swordfish's sharper, richer, or earthier qualities.
salt, sea
Salt, Sea adds seasoning or sweetness that balances swordfish's sharper, richer, or earthier qualities.
scallions
Scallions supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
shallots
Shallots supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
star anise
Star Anise adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
stocks, chicken
Stocks, Chicken adds savory richness and browned depth that gives swordfish more weight and turns it into a heartier dish.
stocks, fish
Stocks, Fish brings briny savory depth that contrasts with swordfish's sweeter, fresher, richer, or creamy qualities.
stocks, shrimp
Stocks, Shrimp brings briny savory depth that contrasts with swordfish's sweeter, fresher, richer, or creamy qualities.
tabasco sauce
Tabasco Sauce brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
tomatoes and tomato sauce
Tomatoes And Tomato Sauce adds structure and seasoning that helps swordfish integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
vinegar, balsamic
Vinegar, Balsamic adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.
wine, dry white
Wine, Dry White adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.
Bacon adds savory richness and browned depth that gives swordfish more weight and turns it into a heartier dish.
Basil adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
Bay Leaf adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
Beans, White adds earthy body and protein, pairing well with swordfish's savory or fresh notes in stews, salads, and sides.
bread crumbs
Bread Crumbs adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.
butter
Butter adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
Capers complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
caponata
Caponata complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Carrots adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
cayenne
Cayenne brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
Celery adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
Chili Powder brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
Cilantro adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
coconut milk
Coconut Milk adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
Coriander adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
cream
Cream adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
Cumin adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
currants
Currants adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
curry
Curry adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
Fennel adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
Garlic supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
lemon, juice
Lemon juice brightens swordfish's meaty richness and keeps grilled preparations clean.
lemon, zest
Lemon, Zest brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lemon, preserved
Lemon, Preserved brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
Lemongrass brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, juice
Lime, Juice brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, leaf (kaffir)
Lime, Leaf (Kaffir) brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
lime, zest
Lime, Zest brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
Mint adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
oil, corn
Oil, Corn adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
Olive Oil adds richness and helps carry swordfish's flavor, giving the pairing a smoother texture and a more rounded finish.
Olives adds complementary vegetable character, giving swordfish more contrast in texture, sweetness, bitterness, or freshness.
Onions supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
orange, juice
Orange, Juice brings acidity and brightness that sharpens swordfish's flavor and keeps the pairing lively.
Oregano adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
parsley, flat-leaf
Parsley, Flat-Leaf adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
Pepper, Black brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
Pepper, Red brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
pineapple
Pineapple adds fruitiness and natural sweetness that rounds out swordfish's sharper, richer, or more aromatic side.
Pine Nuts adds nutty richness and texture that gives swordfish more contrast and substance.
pistou
Pistou complements swordfish by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Potatoes gives swordfish a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
red pepper flakes
Red Pepper Flakes brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
Rosemary adds herbal lift and aromatic contrast, keeping swordfish from tasting too heavy, flat, or one-dimensional.
Saffron adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
Salt, Kosher adds seasoning or sweetness that balances swordfish's sharper, richer, or earthier qualities.
salt, sea
Salt, Sea adds seasoning or sweetness that balances swordfish's sharper, richer, or earthier qualities.
Scallions supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
Shallots supplies an allium backbone that deepens swordfish's savory side and gives the pairing a more complete cooked flavor.
star anise
Star Anise adds spice, warmth, or aromatic complexity that plays against swordfish's natural base notes.
stocks, chicken
Stocks, Chicken adds savory richness and browned depth that gives swordfish more weight and turns it into a heartier dish.
stocks, fish
Stocks, Fish brings briny savory depth that contrasts with swordfish's sweeter, fresher, richer, or creamy qualities.
stocks, shrimp
Stocks, Shrimp brings briny savory depth that contrasts with swordfish's sweeter, fresher, richer, or creamy qualities.
tabasco sauce
Tabasco Sauce brings heat, sharpness, or tang that wakes up swordfish's milder flavors and adds contrast.
tomatoes and tomato sauce
Tomatoes And Tomato Sauce adds structure and seasoning that helps swordfish integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
Vinegar, Balsamic adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.
wine, dry white
Wine, Dry White adds acidity, sweetness, or aromatic depth that helps swordfish work in drinks, sauces, desserts, braises, or cooked preparations.