SwordFish - Broadbill - Xiphias gladius
Sustainability, Taste, and Cooking of Swordfish
Swordfish is a prized catch on the West coast of Puerto Rico. Known not only for its bold flavor and firm texture but also for its increasing sustainability when sourced responsibly. Once heavily overfished, swordfish populations—particularly in the North Atlantic—have rebounded due to strict management measures, including quotas, gear restrictions, and international conservation efforts. Look for swordfish labeled with certifications like MSC (Marine Stewardship Council) or sourced from businesses like Simply Caught Seafood, which follow stringent environmental guidelines. Choosing locally and sustainably caught swordfish supports ocean health and responsible fisheries.
Swordfish has a dense, meaty texture similar to a tender steak, making it a favorite for both seafood lovers and those transitioning from red meat. The flavor is rich yet clean, slightly sweet, and not overly "fishy," which makes it versatile for many palates. Unlike flakier fish, swordfish holds together well on the grill or pan, and its mildness allows it to absorb marinades and spice blends beautifully. The thick-cut steaks are ideal for robust seasoning and bold sauces, and they pair well with citrus, garlic, herbs, and grilled vegetables.
Cooking swordfish is simple and rewarding. Pairing great with local fruits and vegetables found around the west coast of Puerto Rico. It’s best prepared over high heat to get a slight char while keeping the interior moist and juicy. Grilling, broiling, and pan-searing are top methods, typically needing just a few minutes per side. Avoid overcooking, as it can dry out the flesh. A medium-rare to medium doneness retains the best flavor and texture. Whether served as a centerpiece on a summer grill platter or sliced over a fresh salad, swordfish delivers a satisfying, sustainable seafood experience that’s both elegant and hearty.
Try a Swordfish charter with us to hopefully fill your freezer with this amazing local seafood.