Individually packed 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 21/09/2015 09:01
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 29/08/2015 08:10
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 21/04/2015 05:22
Fish great but unsure about the cooking time..... No complaints about the fish. Tastes as good as fresh swordfish. However, I cooked the fish for 35 minutes at Gas Mark 6 and it was still quite under cooked so cranked it up to Gas Mark 9 for a further 10 minutes and then perfect... Can't see how the recommended cooking time of 20-25 minutes would work? Submitted by Mrs L 12/03/2015 11:44
Lovely Lovely meaty fish steaks. A little bit of luxury, reminds me of tasty holiday meals. Must try. Submitted by Chris Denton 31/01/2015 08:19
Beautiful I've only ever had fresh (and I mean freshly caught) swordfish before and I enjoyed it. Thought I'd try this although it seemed expensive, but they're big portions and for fish very good value, especially since I can't find anywhere else locally that sells it! Submitted by AL 31/01/2015 07:29