Last updated: June 10, 2026.
Swordfish tastes mild, slightly sweet, and meaty, with a firm steak-like texture. It is less flaky than cod or tilapia and holds up well to grilling, broiling, pan-searing, and kebabs. Cook swordfish to 145 degrees F, and note that FDA/EPA advice lists swordfish as a high-mercury fish to avoid for some groups.
Quick Flavor Profile
| Trait | What to expect |
|---|---|
| Flavor | Mild, clean, slightly sweet, not strongly fishy when fresh |
| Texture | Firm, dense, steak-like, less flaky than many white fish |
| Best cooking styles | Grilling, broiling, pan-searing, skewers, simple marinades |
| Common pairings | Lemon, olive oil, garlic, herbs, capers, tomato, salsa verde |
| Safety target | 145 degrees F, or flesh that is opaque and separates easily |
Is Swordfish Fishy?
Fresh swordfish should not smell sharply fishy. It should smell clean and ocean-like. A sour, ammonia-like, or strong unpleasant smell is a warning sign. Because swordfish is dense and meaty, it can taste richer than delicate white fish even when it is fresh.
How To Cook Swordfish
- Grill: brush with oil, season simply, and cook over medium-high heat.
- Pan-sear: use a hot skillet and finish gently so the center does not dry out.
- Broil: place on a lightly oiled pan and watch closely because lean fish can overcook quickly.
- Marinate briefly: use lemon, herbs, garlic, and olive oil; avoid very long acidic marinades that can toughen the surface.
Food Safety And Mercury Notes
Cook fish to 145 degrees F as measured with a food thermometer. Raw fish should be kept cold and cooked soon. Cooked swordfish leftovers should be refrigerated promptly and used within the normal leftover window.
Swordfish is also a high-mercury fish. FDA/EPA advice places swordfish in the fish choices to avoid for people who are pregnant, may become pregnant, or are breastfeeding, and for young children. Other adults should still treat swordfish as an occasional fish, not an everyday choice.
FAQ
Does swordfish taste like tuna?
It can feel similar because both are firm and meaty, but swordfish is usually milder and slightly sweeter than many tuna steaks.
Why is my swordfish tough?
Swordfish becomes tough when it is overcooked or held too long over high heat. Use a thermometer and stop at 145 degrees F.
Can you eat swordfish raw?
Home cooks should be cautious with raw fish. Use fish sold and handled for raw consumption, keep it cold, and avoid raw seafood for higher-risk people. Cooking to 145 degrees F is the safer general home guidance.
Who should avoid swordfish?
FDA/EPA advice lists swordfish among fish to avoid for people who are pregnant, may become pregnant, or are breastfeeding, and for young children, because of mercury levels.