Swordfish

Long line caught, Hawaii

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.

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

-- Seared Swordfish with Herb Butter (Boston Uncommon / Saveur)