Thick Meaty Swordfish Supreme steaks individually vac-packed and iQF frozen. A firm, succulent and meaty fish whose texture can be compared to that of tuna. Filleted and boned into loins at point of landing; the loins are cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued,
Cooking Instructions: Grill for 10-12 minutes turning once or griddle, BBQ, oven bake or shallow fry.