Fish can be a tricky thing to serve a family. There are some people, like my Mom, who likes fish as fishy as she can get it. Then there are people like me, who can tolerate only the mildest fish. Salmon is about the edge of my tolerance, and to be honest, I usually have to choke it down, the flavor is just too strong for me….I’m such a wimp.
Swordfish on the other hand is a fish that I love, it is meaty, flavorful (without being fishy), and as long as you don’t overcook it, is flaky and moist. I love swordfish all on its own, but we eat so much of it that I try to introduce different condiments to serve with it in order to keep things interesting, and to show the kids just how different it can taste when paired with different flavors.
Fruit salsas are delicious with swordfish, as are the more traditional tomato variety. A great sweet – salty combo can be found in one of my very favorite swordfish recipes (I’ll blog it before grilling season is over, I promise), Andrew Carmellini’s “Grilled Swordfish with Orange and Olives”…..it is fabulous.