Article updated: 2/11/2013 11:40 AM

Versatile, healthful — and pricey; learn to treat swordfish right

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Sweet and meaty, swordfish lends itself to a variety of simple, basic preparations that let the fish shine.

Katherine Frey/The Washington Post

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Pan-Seared Swordfish Steaks With Orange Piperade. Piperade is a Basque tomato and pepper stew.

Katherine Frey/The Washington Post

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Swordfish is among the meatiest of all seafood. Its nutritional profile isn't all that different from sirloin, except it has something beef doesn't: more than a gram per serving of treasured, heart-healthy omega-3 fatty acids. And thanks to smart fishery management, the stock of Atlantic swordfish so decimated in the 1990s has been rebuilt, to the point where it is considered an environmentally friendly dining choice. But it's not cheap.

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Pan-Seared Swordfish With Orange Piperade
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    • Sweet and meaty, swordfish lends itself to a variety of simple, basic preparations that let the fish shine.
    • Pan-Seared Swordfish Steaks With Orange Piperade. Piperade is a Basque tomato and pepper stew.
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