MSC Swordfish

Long line caught, US North Atlantic 

Swordfish shows off its most distinctive characteristic—its meaty, almost steak-like texture—when it is grilled. But however you cook it, it's awesome! In addition, it's an excellent gateway fish for those who are seafood skeptical.

Swordfish tends to have a high oil content, a rich flavor, and a texture that is similar to that of premium cuts of beef. Swordfish can be baked, broiled, grilled, sautéed, and smoked. It is MSC (Marine Stewardship Council) certified and Seafood Watch rates it a "Good Alternative.” Higher mercury level.

-- Grilled Swordfish Salmoriglio (Sicilian Swordfish with Lemon, Garlic, and Herbs) (Adam Reid / Americas Test Kitchen)

-- Swordfish with Lemon and Fennel (Melissa Clark / The New York Times)