SWORDFISH

Swordfish pairs well with various flavors and preparations. Consider lemon, capers, herbs like parsley, and bold sauces like pesto or au poivre. You can also explore side dishes like roasted vegetables, salads, and even a homemade salsa. 

Here's a more detailed breakdown of what complements swordfish.
Flavors and Techniques:
Citrus - Lemon juice or a lemon-herb butter sauce enhances the natural flavor of swordfish. 

Herb - Parsley, dill, rosemary, thyme, and oregano are great additions, whether fresh or in a sauce. 

Capers and Anchovies - These add a briny and umami element that complements the swordfish's mild flavor. 

Pesto - A pesto made with extra virgin olive oil can be a flavorful topping. 

Spicy - Swordfish holds up well to spicy flavors. A spicy tomato sauce or a citrus and herb sauce can work well. 

Lemon Butter - Lemon butter sauce can be used to dress swordfish for a more elegant presentation. 

Grilling - Swordfish is excellent grilled on a BBQ, especially when brushed with olive oil and seasoned simply with salt and pepper. 

To crumb - salt pieces, dredge in flour, then beaten egg and coat in Panko crumbs. Spray with olive oil and air fry for 5 - 7 minutes on 200C until golden and cooked through.

Side Dishes and Accompaniments.

Salads - Fresh green salads or salads with tomatoes, cucumbers, and other vegetables provide a refreshing counterpoint to the swordfish. 

Roasted Vegetables - Roasted Mediterranean style vegetables like capsicum, red onion,  zucchini, and/or eggplant are a healthy and flavourful accompaniment. 

Salsa - A homemade salsa with fresh tomatoes, beans, onions, and coriander or a fruit-based salsa like mango or pineapple ginger salsa adds a vibrant flavour. 

Rice pilaf - Rice pilaf can be a great side dish option to pair with grilled swordfish.

Here's a simple recipe

Pasta with Swordfish & Cherry Tomato Sauce 

INGREDIENTS FOR FOUR
3 tablespoons extra virgin olive oil
250gm brown onion
3 x garlic cloves, crushed
½ teaspoon crushed red pepper flakes / 1tsp Krunchilli / 2 tsp chopped fresh red chilli
1 x 400gm tin cherry or crushed tomatoes
salt and freshly ground black pepper
500gm swordfish chunks
2 Tbsp raisins or sultanas

350gm casarecce or other short pasta
big handful of chopped fresh parsley
2 Tbsp toasted pine nuts

1. Cook pasta in lots of well salted boiling water, according to instructions on the packet. 
2.  Meanwhile, make sauce. In a large frying pan, heat olive oil on medium and fry roughly chopped onion for a few minutes, to soften. Add garlic and briefly cook then add chilli along with tinned tomatoes and simmer for a couple of minutes, tasting and seasoning well.
3. Season the swordfish chunks with salt and pepper and ensure they are cut into bite size pieces.
4. Add fish pieces and raisins into simmering tomato sauce. Cook for about 5 minutes, until the fish is just cooked and springy to touch. Add pine nuts.
5. Remove ½cup water from saucepan, then drain the pasta.
6. Add half reserved pasta water to sauce and add drained pasta to frying pan. Stir and heat for a minute (add more reserved water if needed).
7. Stir through chopped parsley and pine nuts. 
8. Serve immediately drizzled with a little extra virgin olive oil if liked.