Cut these in half to reduce thickness, defrost, marinate in lemon juice and fresh crushed garlic for 2 hours and then griddle fry.... Gorgeous! Serve with flatbread/pitta bread and salad with feta cheese and it makes a tasty meal. They will never be as good as fresh on holidays but come a good second!
Submitted by busyworkerloves quickcooking
They`re just ok
On holidays I always have swordfish and the difference with these is that they are just too chunky. They should be half the thickness and I agree with previous reviews on cooking time, I had to cook them longer than recommended in instructions. I think next time I will defrost first and then marinate them before cooking and see if there is an improvement in taste.
Submitted by Anonymous
Didn't like it at all... :(
I have been eating swordfish for many years, this was really bad. Your salmon and tuna is absolutely amazing though
Submitted by Kat