Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish ...

Deep fried, pan seared and torch seared right after cooking them sous vide. After this experiment I will tell you if you never had swordfish it is amazing and you should! Mike Johnson Asked Elon ...