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
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
Lovely meaty fish steaks. A little bit of luxury, reminds me of tasty holiday meals. Must try.
Submitted by Chris Denton
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